Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, drunken rosemary grilled round steaks. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Before you jump to Drunken Rosemary Grilled Round Steaks recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen. Until fairly recently any individual who portrayed concern about the degradation of the environment raised skeptical eyebrows. Drunken Rosemary Grilled Round Steaks ChefDoogles Chicago, IL. In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste.
Drunken Rosemary Grilled Round Steaks is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Drunken Rosemary Grilled Round Steaks is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook drunken rosemary grilled round steaks using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Drunken Rosemary Grilled Round Steaks:
- Prepare 2 small round steaks
- Take 1 cup red wine
- Prepare 2 tsp rosemary; minced
- Make ready 1/2 tsp thyme; minced
- Prepare 1/3 tsp garlic powder
- Prepare 1/3 tsp onion powder
- Prepare 1 pinch salt and pepper
- Make ready 1 vegetable oil; as needed
The difference is, to flavor the olive oil with garlic and rosemary before cooking your steak. And nothing beats a grilled steak cooked over glowing red wood (oak)embers! Brush on the garlic-rosemary olive oil, salt and pepper to taste, and let it stand for an hour before grilling, and if you wish, drizzle a little on before serving. In a gallon-sized ziplock bag, add the herbs, garlic cloves, lemon (or vinegar), honey and olive oil.
Instructions to make Drunken Rosemary Grilled Round Steaks:
- Marinate steak for approximately four hours. Pat dry.
- Coat steak with enough oil to cover. Season with dried spices. Grill on each side until desired doneness.
- Variations; Herbes de provence, Italian seasoning, applewood seasoning, shallots, worcestershire, A1, H1, mustard, horseradish, honey, bbq sauce, bacon-molasses seasoning, lawrys, celery seed, coriander seed
Brush on the garlic-rosemary olive oil, salt and pepper to taste, and let it stand for an hour before grilling, and if you wish, drizzle a little on before serving. In a gallon-sized ziplock bag, add the herbs, garlic cloves, lemon (or vinegar), honey and olive oil. Season each steak with salt and pepper. Place steaks into the ziplock bag, massaging the herbs and oil into each steak. Remove as much air as possible from bag and seal.
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