Roman Steaks

Ingredients

• 2 large garlic cloves, peeled and finely chopped
• 1 tablespoon finely chopped fresh rosemary
• ½ cup olive oil
• Freshly ground black pepper
• Salt
• 2 rib-eye steaks, each at least 1 pound and 1 inch thick
• Juice of 1 lemon

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    1093 calories; 96 grams fat; 31 grams saturated fat; 3 grams trans fat; 54 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 56 grams protein; 205 milligrams cholesterol; 153 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 4 servings

Preparation

1. In a mortar, pound the garlic and rosemary to a paste. Stir in the olive oil and season with pepper and a little salt. Place steaks in a shallow baking dish; rub both sides with salt and pepper and coat with the olive-oil mixture. Cover with plastic wrap; marinate up to 2 hours at room temperature or place in the refrigerator for several hours or overnight, turning once or twice.
2. If steaks are refrigerated, let them come to room temperature up to 2 hours before cooking. Prepare outdoor grill or place broiler rack 4 to 6 inches from heat source and preheat broiler.
3. Remove steaks from marinade and pat dry with paper towels. Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare). Place on warmed serving platter and squeeze lemon over each steak.