Best Garlic And Rosemary Steak Recipes

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GRILLED STEAK WITH ROSEMARY AND GARLIC



Grilled Steak with Rosemary and Garlic image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Extra-virgin olive oil, plus high quality finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
Kosher salt, plus coarse sea salt, for garnish

Steps:

  • In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
  • Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
  • Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
  • Remove the steaks from the grill and let rest for 5 to 10 minutes.
  • Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

FAST AND EASY GARLIC-ROSEMARY MARINADE FOR STEAK OR CHICKEN



Fast and Easy Garlic-Rosemary Marinade for Steak or Chicken image

Some mornings you're looking at a package of round steaks or some other tough cut that NEEDS a marinade. And you've got 5 minutes before you have to walk out the door so there isn't time to measure out a lot of ingredients for something complexly seasoned. This marinade will make the cut because its almost as easy as the bottled kind. But you won't feel shortchanged at dinner time because it tastes like more work than it really is. Also good on chicken.

Provided by 3KillerBs

Categories     Very Low Carbs

Time 5m

Yield 3/4 cup, 8 serving(s)

Number Of Ingredients 4

1/2 cup white wine
1 teaspoon minced garlic (or 1 clove garlic put through the press)
1 teaspoon dried rosemary
1/4 cup vegetable oil (I prefer olive oil)

Steps:

  • Mix all ingredients in a plastic, zipper bag.
  • Add steaks or chicken pieces and squash around to make sure that all surfaces are coated. Seal bag, removing as much air as possible.
  • Marinate, refrigerated, for 6-8 hours (flip bag halfway through if you have the opportunity.
  • Grill or broil meat according to your usual preference.
  • Note -- I use any sort of white wine that I happen to have on hand. The flavor will vary slightly but it will be good regardless of whether you used white zinfandel, Riesling, Chablis, or ?

Nutrition Facts : Calories 73.4, Fat 6.8, SaturatedFat 0.9, Sodium 0.9, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1

GARLIC AND ROSEMARY STEAK MARINADE



Garlic and Rosemary Steak Marinade image

Make and share this Garlic and Rosemary Steak Marinade recipe from Food.com.

Provided by Wendys Kitchen

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

1/4 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar
8 garlic cloves, minced
4 teaspoons dried rosemary

Steps:

  • Mix all ingredients together.
  • Pour over steak and marinade as long as possible.
  • BBQ and enjoy!

Nutrition Facts : Calories 76.8, Fat 6.9, SaturatedFat 1, Sodium 1006.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.3, Protein 2.1

GARLIC AND ROSEMARY STEAK WITH POTATO-ONION CAKES



Garlic and Rosemary Steak with Potato-Onion Cakes image

Categories     Beef     Onion     Pepper     Potato     Broil     Fry     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 14

Steak
1/2 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar or red wine vinegar
8 large garlic cloves, minced
4 teaspoons dried rosemary, crumbled
1 2-inch-thick boneless top sirloin steak (about 3 1/2 pounds)
Pepper and Onions
1/3 cup olive oil
2 large onions, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
3/4 teaspoon dried marjoram, crumbled
1/8 teaspoon dried crushed red pepper
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.

GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC



Grilled Flank Steak with Rosemary and Garlic image

Categories     Beef     Garlic     Broil     Marinate     Low Cal     Low/No Sugar     Rosemary     Steak     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 4

1/4 cup olive oil
4 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 1 1/2-pound flank steak

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



Grilled Flank Steak With Rosemary and Garlic image

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

1/4 cup olive oil
4 large garlic cloves, chopped
1 tablespoon fresh rosemary, chopped or 2 teaspoons dried rosemary
1 cup soy sauce
1 1/2 lbs flank steaks

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



Garlic and Rosemary Steak image

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

1/2 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
8 cloves garlic, minced
4 teaspoons dried rosemary, crumbled
3 1/2 lbs boneless beef top sirloin steaks or 3 1/2 lbs london broil beef, approximately 2 inches thick
pepper, to taste

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

PORTERHOUSE STEAK WITH HOISIN BARBECUE SAUCE AND ROSEMARY AND GARLIC FINGERLING POTATOES



Porterhouse Steak with Hoisin Barbecue Sauce and Rosemary and Garlic Fingerling Potatoes image

Provided by Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 26

1 tablespoon peanut oil
1/2 medium red onion, finely diced
2 cloves garlic, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
6 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 teaspoon pasilla chile powder
1 tablespoon Worcestershire
2 (2 1/2 pound) porterhouse steaks
Salt and freshly ground pepper, to taste
1/2 pound red potatoes B size, blanched
1/2 pound Yukon gold B size, blanched
1/2 pound purple potatoes B size, blanched
1/2 cup olive oil
2 tablespoons minced garlic
Salt and pepper
4 sturdy rosemary branches
1/3 cup lemon juice
1 teaspoon honey

Steps:

  • In a large saucepan, over medium high heat, place the oil, onions and garlic and heat them until browned. Add the tomatoes and cook for 15 minutes. Add the ketchup, mustard, sugar, hoisin sauce, vinegar, soy sauce, honey, cayenne, chile powders and Worcestershire sauce and cook 15 minutes. Puree the mixture in a food processor. Pour into a bowl and allow to cool at room temperature. This makes about 5 cups. Marinate the steaks in the hoisin barbecue sauce for 1 hour. Remove the steaks from the marinade and season with salt and pepper. Grill the steaks over a medium heat wood fire for about 5 minutes on each side while basting with the sauce.
  • Rosemary and Garlic Fingerling Potatoes: Split potatoes in half and place in medium size bowl. Add 2 tablespoons oil and the garlic. Season with salt and pepper. Strip the leaves, except at the top, of the rosemary. Mince 1 tablespoon of rosemary leaves and add to the potatoes. Starting with the thicker part of the rosemary stem, skewer the potatoes. Alternate 1 red, 1Yukon gold and 1 purple potato, dividing the potatoes equally among the 4 rosemary branches. Grill the skewered potatoes over medium heat for 25 minutes until skins blister. Remove from heat. Mix lemon juice, remaining oil, honey, and salt and pepper to taste and pour over the potatoes while they are still hot.

GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC



Grilled Flank Steak with Rosemary and Garlic image

From Bon Appetit. Simple and tasty.

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 20m

Number Of Ingredients 5

1/4 c olive oil
4 large garlic cloves, chopped
1 Tbsp chopped fresh rosemary, or 2 tsp dried
1 c soy sauce
1 1/2 lb flank steak

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.

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