South Beach Grilled Rosemary Steak Recipes

GRILLED FLANK STEAK WITH GARLIC & ROSEMARY

Steps:

• Make the marinade by combining the olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a few minutes, until garlic and rosemary are pulverized.
• Place the flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour the marinade over top and turn the steak a few times to coat evenly. Cover with saran wrap and refrigerate for at least 1 hour or overnight.
• Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes. Turn and cook covered for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 15 minutes. Slice very thin against the grain.

GRILLED STEAK WITH ROSEMARY AND GARLIC

Steps:

• In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
• Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
• Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
• Remove the steaks from the grill and let rest for 5 to 10 minutes.
• Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

SUNNY'S SMOKY ROSEMARY GRILLED STEAK

Steps:

• For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours.
• For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid.
• Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.

SOUTH BEACH GRILLED ROSEMARY STEAK

Steps:

• Score the steaks in a diamond pattern on both sides. Mix rosemary, garlic, oil, lemon peel, and pepper in a small bowl. Rub the mixture onto the surface of the steaks. Cover and refrigerate for 1 hour.
• Grill the steaks until thermometer registers 145 (for medium-rare). Cut the steaks diagonally into 1/2" thick slices. Garnish if desired.

GRILLED ROSEMARY STEAKS

Steps:

• For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
• For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
• Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
• Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.

SOUTH BEACH MARINATED FLANK STEAK

Steps:

• Sliver 1/4 of the onion and set aside. Chop the rest of the onion. Mis it in a bowl with the vinegar, capers, oregano, and garlic. Combine 1/4 cup of this mixture with the slivered onions and set aside.
• Sprinkle both sides of the steak with teh salt and pepper; prick well with a fork. In a large zip-top bag, comvine the steak with the remaining onion mixture. Marinate for 1 hour to overnight.
• Heat the grill or broiler, positioning the oven brioler rack so that the meat on the rack in the pan is 4" fromt he heat source. Removethe meat from the marinade, and place on grill over direct heat or on an oven rack set in the broiler pan. Discard marinade. Grill or broil for 4-5 min per side for med rare. Let stand 5 min before slice.
• Place meat on a platter and pour the reserved onion mixture over the steak.

ROSEMARY GRILLED STEAK WITH SWEET ONIONS

Steps:

• Sprinkle steaks with rosemary and 1 teaspoon salt; season with pepper. Let stand 1 hour.
• Heat grill to medium-high; brush grates with oil. Pat steaks dry, then grill until just charred in spots and a thermometer inserted into thickest parts (avoiding bone) registers 125 degrees for medium-rare, 7 to 8 minutes a side. With tongs, sear steaks on edges until lightly charred, about 1 minute each. Transfer to a cutting board; let stand 10 minutes.
• Meanwhile, brush both sides of onion rounds with oil. Season with salt and pepper. Grill, turning occasionally, until tender and lightly charred, about 8 minutes. Transfer to a bowl and toss with Worcestershire and vinegar. Season with salt and pepper.
• Grill rosemary sprigs until aromatic and just beginning to char, about 10 seconds. Top steaks with sprigs. Slice and serve, with onions.

GRILLED FLANK STEAKS WITH ROSEMARY-BALSAMIC GLAZE

Steps:

• Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Place in shallow glass dish. In small bowl, mix vinegar, brown sugar, rosemary, garlic, salt and pepper; pour evenly over beef. Cover; refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
• Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Remove beef from marinade; reserve marinade. Place beef on grill over medium heat. Cover grill; cook about 12 minutes for medium doneness, turning after 6 minutes.
• Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over medium-high heat. Boil 3 to 4 minutes or until reduced by half. In small bowl, mix broth and cornstarch; stir broth mixture into marinade. Cook about 2 minutes, stirring occasionally, until thickened.
• Place beef on cutting board; cut diagonally into thin slices. Place slices on serving platter. Spoon sauce over beef.

GRILLED SALMON WITH ROSEMARY (SOUTH BEACH PHASE I)

Steps:

• Cut the fish into 4 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
• To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
• To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" thickness. If the fish is more than 1" thick, gently turn it through broiling.
• To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.