Tuscan-Style Grilled Steaks
Serves 4
Time 4 hr 20 min
Satisfy your senses with this simple yet elegant Tuscan specialty. Rosemary fills the air with its delightful aroma, while the sizzle of balsamic-infused rib eyes fills your ears with a delicious crackle. The fruity olive oil, crushed garlic, salt and pepper flavor these succulent grilled steaks to perfection.
Special Diets:
Ingredients
- 1/4 cup tightly packed rosemary leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 small cloves garlic, crushed
- 1/2 teaspoon coarse sea salt, plus more to taste
- 2 (3/4-pound) boneless ribeye steaks
- 1/2 teaspoon ground black pepper
Method
Put rosemary, oil, vinegar, garlic, salt and pepper into a blender and purée until smooth to make a marinade.
Transfer half of the marinade to a wide, shallow dish.
Add steaks, turn to coat all over with marinade, cover and refrigerate for 2 hours or overnight.
Prepare a grill for medium heat cooking.
Allow some of the excess marinade to drip off the steaks, then transfer them to the grill and cook, turning once, for about 6 to 9 minutes per side, or until desired doneness.
Transfer to plates and serve.
Nutritional Info:
Per serving: 650 calories (430 from fat), 48g total fat, 12g saturated fat, 135mg cholesterol, 200mg sodium, 3g carbohydrates (0g dietary fiber), 48g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/4 cup tightly packed rosemary leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 small cloves garlic, crushed
- 1/2 teaspoon coarse sea salt, plus more to taste
- 2 (3/4-pound) boneless ribeye steaks
- 1/2 teaspoon ground black pepper