Best 20 Rosemary Steak Recipes

RED WINE-ROSEMARY GRILLED FLANK STEAK

Steps:

• To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

ROSEMARY STEAK

Steps:

• Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
• Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.

GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE

Steps:

• Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
• Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
• Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
• Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY

Steps:

• Season the steak on both sides with salt and pepper.
• Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
• Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
• Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
• Enjoy!

GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC

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

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.

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.

THE BEST RED WINE N ROSEMARY STEAK MARINADE

Steps:

• 1. MIX RED WINE, SOY SAUCE, N HONEY STIR IN GRATED GARLIC, ROSEMARY, CHILI POWDER, N BLACK PEPPER.
• 2. PUT STEAK IN RESEALABLE BAG THEN POUR IN MARINADE.....SEAL BAG N LAY FLAT.
• 3. MARINATE FOR ATLEAST 6 HOURS TO OVERNIGHT. THEN READY FOR THE GRILL....DELICIOUS....ENJOY :)

ROSEMARY GRILLED STEAK WITH SWEET ONIONS

Steps:

• Sprinkle steaks with rosemary and 1 teaspoon salt; season with pepper. Let stand 1 hour.
• Heat grill to medium-high; brush grates with oil. Pat steaks dry, then grill until just charred in spots and a thermometer inserted into thickest parts (avoiding bone) registers 125 degrees for medium-rare, 7 to 8 minutes a side. With tongs, sear steaks on edges until lightly charred, about 1 minute each. Transfer to a cutting board; let stand 10 minutes.
• Meanwhile, brush both sides of onion rounds with oil. Season with salt and pepper. Grill, turning occasionally, until tender and lightly charred, about 8 minutes. Transfer to a bowl and toss with Worcestershire and vinegar. Season with salt and pepper.
• Grill rosemary sprigs until aromatic and just beginning to char, about 10 seconds. Top steaks with sprigs. Slice and serve, with onions.

GRILLED FLANK STEAK WITH ROSEMARY

Steps:

• Mix all ingredients except steak in a 13x9x2 inch glass baking dish.
• Add steak and turn to coat.
• Cover and refrigerate at least two hours, turning occasionally.
• Preheat grill or broiler to medium high heat.
• Remove meat from marinade and discard marinade.
• Grill steak to desired doneness, about 4 minutes per side for medium rare.
• Transfer steak to work surface and let stand 5 minutes.
• Cut across grain into thin strips.
• Arrange on a platter and serve.

NY STRIP STEAK WITH RED WINE-ROSEMARY BUTTER

Steps:

• For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
• For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes.
• Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
• To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.

GARLIC AND ROSEMARY STEAK

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!

ROSEMARY FLANK STEAK WITH ARUGULA SALAD

Steps:

• Combine 2 tablespoons olive oil, 2 grated garlic cloves and the chopped rosemary in a small bowl. Pierce the steak all over with a fork; rub with the garlic oil. Let marinate 10 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the remaining 1 grated garlic clove and cook, stirring occasionally, until softened, about 30 seconds. Add the beans and their liquid, the rosemary sprig and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Cover and set aside to keep warm.
• Meanwhile, toss the red onion and lemon juice in a large bowl; set aside. Heat a grill pan over medium-high heat; brush with olive oil. Season the steak with salt and pepper and grill until marked and cooked through, 5 minutes per side. Transfer to a cutting board.
• Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the onion; season with salt and pepper and toss. Discard the rosemary sprig from the beans and stir in the parsley; thin with water if needed. Slice the steak against the grain and serve with the beans. Top each serving with the arugula salad and parmesan.

STEAK PINWHEELS WITH SUN-DRIED TOMATO STUFFING AND ROSEMARY MASHED POTATOES

Steps:

• Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
• Preheat oven to 425 degrees F.
• Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.
• While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.

FLANK STEAK WITH BOURBON ROSEMARY MARINADE

Steps:

• Slice flank steak across the grain diagonally 1/2 - 3/4 inch thick.
• Combine remaining ingredients, add sliced flank steak, and let marinate for 1/2 hour.
• BBQ at high heat 2-3 minutes per side (for med-rare).
• Base with leftover marinade while cooking.

ROSEMARY SEASONED STEAK

Steps:

• Mix seasonings together in small dish.
• Trim fat from steak and rub seasoning mixture on both sides.
• Place the steak on rack of broiler pan.
• Position pan so that steak is about 3 inches from heat.
• Broil 10-12 minutes for a ¾ô steak, turning once during cooking OR grill as desired.
• Serve with baked potatoes, sour cream and chives, and steamed broccoli.

ROSEMARY - MERLOT FLANK STEAK

Steps:

• Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
• Add steak, seal bag.
• Marinate in refrigerator 20 minutes, turning once.
• (can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
• Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness.
• Let stand 5 minutes.
• Cut steak diagonally across grain into thin slices, keep warm.
• While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk.
• Bring to a boil, and cook until reduced to 1 cup (about 7 minutes).
• Serve the sauce with the steak.

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

MICHAEL SYMON'S GRILLED FLANK STEAK WITH BACON ROSEMARY CORN

Steps:

• Season steak with salt, pepper and olive oil, then add to grill. Cook for 5 minutes per side, until meat reaches internal 130 degrees. Remove steak from grill and allow to rest.
• Crisp bacon in saute pan with 1 tablespoon of olive oil. Next add sliced mushrooms, then corn. Add rosemary and chile flake. Deglaze pan with water. Add vinegar and olive oil. Slice steak against the grain and top with corn to serve.

GRILLED FLANK STEAK WITH ROSEMARY

Steps:

• The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve a spice cake with peach ice cream for dessert. Mix all ingredients except steak in 13x9x2" glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally. Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve. 6 SERVINGS Bon Appétit September 1995