Italian Sirloin Steak
Serving size: 7
Calories per serving: 69
1 medium garlic clove
4 tablespoons extra virgin olive oil
5 springs flat leaf italian parsley
1
2 boneless rib-eye steaks, cut about 1 1/4 inches thick
1
1 sea salt
1
1 fresh ground black pepper
Directions:
Preheat a charcoal or gas grill.
2. Peel and finely chop the garlic. Finely chop enough parsley leaves to measure about 2 tablespoons.
3. Generously sprinkle sea salt and black pepper on both sides of the steaks. Grill for about 5 minutes on each side for rare steak, bearing in mind that after it is sliced, the meat will be briefly exposed to heat in the skillet.
4. Put the garlic, parsley and olive oil in a large skillet. Place over medium high heat and sauté until the garlic begins to sizzle, then lower the heat to low. While the garlic and parsley are sautéing, transfer the steaks to a cutting board and cut on a bias into 1/4” slices. After you have turned the heat under the skillet down to low, add the sliced steak and toss until it is well coated. Serve at once.
Cook's Note: By cooking the herbs and garlic in the pan before adding the steak, you bring out their flavors and infuse the oil with the flavor. As the oil coats the steak, you will get every flavor in every bite!
2. Peel and finely chop the garlic. Finely chop enough parsley leaves to measure about 2 tablespoons.
3. Generously sprinkle sea salt and black pepper on both sides of the steaks. Grill for about 5 minutes on each side for rare steak, bearing in mind that after it is sliced, the meat will be briefly exposed to heat in the skillet.
4. Put the garlic, parsley and olive oil in a large skillet. Place over medium high heat and sauté until the garlic begins to sizzle, then lower the heat to low. While the garlic and parsley are sautéing, transfer the steaks to a cutting board and cut on a bias into 1/4” slices. After you have turned the heat under the skillet down to low, add the sliced steak and toss until it is well coated. Serve at once.
Cook's Note: By cooking the herbs and garlic in the pan before adding the steak, you bring out their flavors and infuse the oil with the flavor. As the oil coats the steak, you will get every flavor in every bite!
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
