Rosemary Steak

• 1 1/2 pounds beef, sirloin tip 4 steaks, boneless, top loin, or new york strip, 6 oz each
• 2 tablespoons rosemary leaves fresh, minced
• 2 each garlic cloves, minced
• 1 tablespoon vegetable oil olive, extra virgin
• 1 teaspoon lemon peel, grated
• 1 teaspoon black pepper coarsely ground
• 1/2 teaspoon salt
• 1 x rosemary leaves fresh, sprigs

1. Score steaks in diamond pattern on both sides.
2. Combine minced rosemarry, garlic, oil, lemon peel, pepper and salt in small bowl; rub mixture onto surface of meat.
3. Cover and refrigerate at least 15 minutes.
4. Grill steaks over medium-hot heat about 4 minutes per side or until medium rare or to desired doneness.
5. Cut steaks diagonally into 1/2 inch thick slices.
6. Garnish with rosemary sprigs.
7. Makes 4 servings.

beef, rosemary, garlic, vegetable oil olive, lemon peel, black pepper, salt, rosemary

Taken from recipeland.com/recipe/v/rosemary-steak-2465 (may not work)