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 A SIMPLE STEAK
Our Favorite - a simple steak, rubbed
with a little seasoning on each side (we prefer Mrs. Dash), optionally a dash of extra
virgin olive oil, broiled in a convection oven just long enough to sear the outside, and
served with a warm dark pink center. Especially wonderful with ribeyes, tenderloins,
and sirloins. For extra taste, wrap the filet mignons with a piece of center cut
extra lean bacon, securing with a toothpick, before broiling. Unbelievable!
Terrific accompaniments - a real baked
Idaho potato with butter, fresh steamed asparagus drizzled with lemon juice, thick Italian
bread with basil vinegar and olive oil, and a just prepared Caesar salad. Add a fine
red wine and indulge in desert with all those calories you saved on the steak.
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Grilled Steak with Provencal Herbs
4 servings
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3 lbs beef top loin, 4 steaks (new york)
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons rosemary, fresh
2 teaspoons thyme, fresh, minced
2 teaspoons basil, fresh, minced
black pepper |
Place steaks in shallow dish. Rub both sides with oil, garlic and
herbs. Season with pepper. Let stand 1 hour. Prepare barbecue (high heat) or preheat broiler. Cook steaks 2
inches from heat source to desired doneness, about 4 minutes per side for rare. |
| In a pinch, 1 teaspoon of dried herbs can be
substituted for each of the fresh herbs, but is not recommended. |
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