Peppery Parsley Rub For Tender Steaks Recipe
Servings: 1
Ingredients
- 6 Tbsp. FINELY Minced ITALIAN PARSLEY
- 4 lrg CLOVES GARLIC, PEELED AND Chopped, (ABOUT 4 TSP)
- 1 Tbsp. (Or possibly MORE, If you like) WHOLE BLACK PEPPERCORNS, CRUSHED
- 2 Tbsp. Extra virgin olive oil
- 2 tsp Dry BASIL
- 2 tsp GRATED LEMON PEEL
- 4 x TENDER BEEF STEAKS, 6 TO 8 Ounce EACH, CUT 1 INCH THICK AND TRIMMED OF FAT
- 1/4 tsp SALT Or possibly TO TASTE
Directions
- IN THE FOLLOWING RECIPE, 1 Tbsp. OF CRUSHED BLACK PEPPERCORNS GIVES A SUBTLE PEPPERY FLAVOR. TO KICK UP THE HEAT, USE 1 1/2 TO 2 Tbsp..
- PREP TIME: 15 Min
- GRILLING TIME: 14 MIUTES
- YIELD: 4 SERVINGS
- IN A SMALL MIXING BOWL, COMBINE THE PARSLEY, GARLIC, CRUSHED PEPPERCORNS, Extra virgin olive oil, Dry ASIL AND LEMON PEEL. RUB THE Mix GENEROUSLY ON BOTH SIDES OF THE STEAKS. WRAP THE STEAKS IN PLASTIC AND Chill FOR 30 Min Or possibly Till READY TO GRILL. PREPARE A MEDIUM FIRE IN A CHARCOAL Or possibly GAS GRILL. REMOVE THE STEAKS FROM THE REFRIGERATOR AND SPRINKLE THEM WITH SALT.
- PLACE ON AN OILED GRID, DIRECTLY OVER THE HEAT. GRILL, UNCOVERED, FOR ABOUT 14 Min FOR MEDIUM RARE, Or possibly Till DESIRED DONENESS, TURNING EVERY 4 TO 5 Min. CARVE THE STEAK ACROSS THE GRAIN INTO THIN SLICES. SEASON WITH ADDITIONAL SALT (If you like).
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