**Garlic Rosemary Steak: A Journey of Culinary Delights**
Savor the tantalizing aroma of garlic and rosemary as they dance together in perfect harmony, creating a symphony of flavors that will leave your taste buds in awe. Garlic Rosemary Steak is a culinary masterpiece that combines the richness of succulent steak with the aromatic embrace of garlic and rosemary, resulting in a dish that is both indulgent and sophisticated. This article presents a collection of delectable recipes, each offering a unique twist on this classic combination, ensuring an unforgettable dining experience. From the simplicity of Pan-Seared Garlic Rosemary Steak to the elegance of Garlic Rosemary Steak with Roasted Vegetables, and the tender decadence of Slow Cooker Garlic Rosemary Steak, these recipes cater to every palate and cooking style. Prepare to embark on a culinary adventure that will redefine your perception of steak and leave you craving for more.
GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC
Categories Beef Garlic Broil Marinate Low Cal Low/No Sugar Rosemary Steak Summer Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 4
Steps:
- Whisk oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Add steak; turn to coat. Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove steak from marinade, letting excess drip off. Sprinkle steak with salt and pepper. Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to platter. Slice thinly on diagonal across grain.
GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC
Make and share this Grilled Flank Steak With Rosemary and Garlic recipe from Food.com.
Provided by lazyme
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk oil, garlic, soy, and rosemary in 13 x 9 x 2-inch glass baking dish.
- Add steak; turn to coat.
- Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler.
- Remove steak from marinade, letting excess drip off.
- Sprinkle steak with salt and pepper.
- Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare.
- Transfer steak to platter.
- Slice thinly on diagonal across grain.
Nutrition Facts : Calories 449.1, Fat 27.7, SaturatedFat 7.7, Cholesterol 69.7, Sodium 4114.8, Carbohydrate 5.3, Fiber 0.7, Sugar 1.3, Protein 43.9
GARLIC AND ROSEMARY STEAK WITH POTATO-ONION CAKES
Steps:
- For steak:
- Combine first 5 ingredients in glass baking dish. Add steak and turn to coat. Season generously with pepper. Cover and refrigerate steak overnight, turning occasionally.
- For peppers and onions:
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté 4 minutes. Add peppers and sauté until beginning to soften, about 8 minutes. Add marjoram and dried red pepper. Season to taste with salt and pepper and stir 2 minutes. Remove from heat.
- Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade; pat dry. Transfer marinade to heavy small saucepan. Broil steak to desired degree of doneness, about 10 minutes per side for rare (meat thermometer will register 125°F. for rare). Transfer to platter. Let stand 10 minutes
- Meanwhile, reheat bell peppers and onions in skillet. Bring marinade to boil.
- Thinly slice steak across grain. Arrange on platter. Surround with Potato-Onion Cakes, peppers and onions. Serve, passing marinade separately.
GARLIC AND ROSEMARY STEAK
An absolutely delicious way to enjoy steak -- I usually make this with London Broil. A favorite of ours for many years. Preparation time does not including marinating -- this must marinate at least overnight.
Provided by Pianolady
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Tenderize steak before marinating.
- Combine first 5 ingredients.
- Add steak and turn to coat.
- Season generously with pepper.
- Cover and refrigerate steak overnight, turning occasionally (I use a Tupperware made for marinating where you can turn it over easily).
- Bring steak to room temperature.
- Preheat the broiler for 5 minutes.
- Remove steak from marinade and pat dry.
- Transfer marinade to heavy small saucepan.
- Broil steak to desired degree of doneness-- about 10 minutes per side for rare (125°F).
- Transfer to platter and let it stand for 10 minutes.
- Bring marinade to a boil.
- Thinly slice steak across the grain.
- Pour marinade over steak slices and serve (and/or serve marinade alongside).
- Enjoy!
Nutrition Facts : Calories 537.9, Fat 28.9, SaturatedFat 6.5, Cholesterol 158.8, Sodium 1492.7, Carbohydrate 4.9, Fiber 0.6, Sugar 2, Protein 61.3
GARLIC-SHALLOT-ROSEMARY MARINATED FLANK STEAK
Steps:
- Combine olive oil, garlic, and rosemary in a blender until smooth to make wet paste. Place steak in large baking dish and using fork, pierce the steak on each side about 20 times. Rub each side of the steak evenly with salt, then wet paste. Cover with plastic wrap and refrigerate for 1-24 hours. Wipe paste off steak and add pepper. Grill over high heat with cover on for 4-6 minutes; turn and grill 3-4 minutes longer. Loosely tent steak with foil and let rest 5-10 minutes. Slice 1/4" thick against the grain and on bias; serve immediately
GRILLED FLANK STEAK WITH GARLIC SHALLOT ROSEMARY MARINADE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds). Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. NOTE: I used a gas grill, which worked fine. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.
GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC
From Bon Appetit. Simple and tasty.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 20m
Number Of Ingredients 5
Steps:
- 1. Whisk oil, garlic, soy, and rosemary in 13 x 9 x 2-inch glass baking dish.
- 2. Add steak; turn to coat.
- 3. Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally.
- 4. Prepare barbecue (medium-high heat) or preheat broiler.
- 5. Remove steak from marinade, letting excess drip off.
- 6. Sprinkle steak with salt and pepper.
- 7. Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare.
- 8. Transfer steak to platter.
- 9. Slice thinly on diagonal across grain.
GARLIC ROSEMARY STEAK WITH POTATO CAKES
This recipe is a favorite with my family. The potato cakes made it fun and different, and the kids love to help make them.-Kristin Arnett
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8-12 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, combine the first 5 ingredients. Pour half of the marinade into a shallow dish. Season steak with salt and pepper; add to dish and turn to coat. Cover and refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for serving., For potato cakes, place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook until just tender, about 20 minutes. Drain and refrigerate until chilled. Peel and shred potatoes. Transfer to a large bowl; add green onions. In a small bowl, beat the eggs, cumin, salt and pepper; gently mix into potatoes. Form into round patties (about 2-1/2 in. diameter). Cover and refrigerate up to 6 hours., In a large skillet over medium-high heat, fry cakes in batches in 2 tablespoons oil for 8 minutes per side or until golden brown. Add remaining oil as needed., For onions and peppers, in a large skillet, saute onions in oil for 4 minutes. Add peppers; saute for about 5 minutes or until peppers begin to soften. Add marjoram and red pepper flakes. Season with salt and pepper; cook and stir 2 minutes longer. Remove from the heat and keep warm., Let steak stand at room temperature for 30 minutes. Discard marinade; pat steak dry. Broil steak 6 in. from the heat for 12 minutes on each side or until steak reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 10 minutes. Thinly slice steak across the grain; arrange on a serving platter with onions and peppers and potato cakes. Heat the reserved marinade and serve with steak.
Nutrition Facts : Calories 483 calories, Fat 26g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 1264mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein.
Tips:
- Choose the right cut of steak: For this recipe, a tender and flavorful cut like ribeye or strip steak is recommended.
- Marinate the steak: Marinating the steak in a mixture of garlic, rosemary, olive oil, and seasonings helps to tenderize and flavor the meat.
- Cook the steak over high heat: Searing the steak over high heat creates a nice crust and locks in the juices.
- Let the steak rest: After cooking, let the steak rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat.
- Serve with your favorite sides: Garlic rosemary steak pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
This garlic rosemary steak recipe is an easy and delicious way to enjoy a flavorful and juicy steak. The combination of garlic, rosemary, and olive oil creates a savory and aromatic crust, while the high heat cooking method locks in the juices and creates a tender and flavorful steak. Whether you're cooking for a special occasion or a weeknight dinner, this recipe is sure to impress.
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