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Grilled Rosemary Steak


"The knockout flavors of rosemary and lemon sear into grilled steak for a South Beach Diet Phase 3 sensation."
Original recipe yield: 4 servings.
Servings:
4

INGREDIENTS:

  • 4 boneless beef loins or New York Strip Steaks
  • 2 tablespoons fresh rosemary leaves, minced
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon grated lemon peel
  • 1 teaspoon coarsely ground black pepper
  • Fresh rosemary sprigs (optional)

DIRECTIONS:

  1. Score the steaks in a diamond pattern on both sides. Mix the fresh rosemary, garlic, oil, lemon peel, and black pepper in a small bowl. Rub the mixture onto the surface of the steaks. Cover and refrigerate for 1 hour. Grill the steaks until a thermometer inserted in the center registers 145 degrees F (for medium-rare). Cut the steaks diagonally into 1/2 inch thick slices. Garnish with the rosemary sprigs, if using.


Note:

This recipe is optimal for Phase 1, Phase 2, or Phase 3 of the South Beach Diet.

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