Grilled Tuscan Steak

by (Guy) PETER HALFERTY, 111
(Corpus Christi, Texas U.S.A.)

Grilled Tuscan Steak

Grilled Tuscan Steak

Rosemary Infusion:
8 sprigs fresh rosemary
1/2 Cup Extra Virgin Olive Oil

Steaks:
4 thick Center Cut Sirloin steaks 1- ½- inch thick
coarse salt
freshly ground pepper

Bring the Sirloin steaks to room temperature 1 hour before cooking.
For the rosemary sauce: Remove the fresh rosemary from the sprigs, wash and pat dry.
Put in a pan with the olive oil, heat without letting it boil and remove from the heat. Let infuse for 30 minutes or more.

Heat the oven grill to 500ºF with the rack on the position nearest to the grill - it needs to pre-heat a minimum of 15 minutes to be really hot.
Put the broiler pan in the oven to get it hot.

Grill the steak. Depending on how you like your meat, cook for more or less time. Start checking after 5 minutes

Have ready a cutting board and a good sharp knife.

Turn the steak over to grill the other side and allow to cook. Remove from the grill, put on the cutting board and slice the steak thinly. Put each sliced steak on warmed serving plates.

Heat the infused olive oil without letting it boil. Season with salt and fresh ground black pepper. Sprinkle the rosemary over the meat and drizzle the hot olive oil over the steak. And as this is a typical Tuscan recipe, serve with sautéed spinach as is the tradition.

Comments for Grilled Tuscan Steak

Average Rating starstarstarstarstar

Click here to add your own comments

Rating
starstarstarstarstar
FAST AND FABULOUS
by: MEAT LOVER

LOOKS WONDERFUL, SO EASY TOO...MAKES ME DROOL!!

Click here to add your own comments

Return to THIRD ANNUAL BEST OUTDOOR COOKING RECIPE CONTEST.