Peppery parsley rub for tender steaks

1 servings

Ingredients

Quantity Ingredient
6 tablespoons FINELY CHOPPED ITALIAN PARSLEY
4 larges CLOVES GARLIC; PEELED AND MINCED, (ABOUT 4 TSP)
1 tablespoon (OR MORE; IF DESIRED) WHOLE BLACK PEPPERCORNS, CRUSHED
2 tablespoons OLIVE OIL
2 teaspoons DRIED BASIL
2 teaspoons GRATED LEMON PEEL
4 TENDER BEEF STEAKS; 6 TO 8 OZ EACH, CUT 1 INCH THICK AND TRIMMED OF FAT
¼ teaspoon SALT OR TO TASTE

Directions

IN THE FOLLOWING RECIPE, 1 TABLESPOON OF CRUSHED BLACK PEPPERCORNS GIVES A SUBTLE PEPPERY FLAVOR. TO KICK UP THE HEAT, USE 1½ TO 2 TABLESPOONS.

PREP TIME: 15 MINUTES

GRILLING TIME: 14 MIUTES

YIELD: 4 SERVINGS

IN A SMALL MIXING BOWL, COMBINE THE PARSLEY, GARLIC, CRUSHED PEPPERCORNS, OLIVE OIL, DRIED ASIL AND LEMON PEEL. RUB THE MIXTURE GENEROUSLY ON BOTH SIDES OF THE STEAKS. WRAP THE STEAKS IN PLASTIC AND REFRIGERATE FOR 30 MINUTES OR UNTIL READY TO GRILL. PREPARE A MEDIUM FIRE IN A CHARCOAL OR 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 MINUTES FOR MEDIUM RARE, OR UNTIL DESIRED DONENESS, TURNING EVERY 4 TO 5 MINUTES. CARVE THE STEAK ACROSS THE GRAIN INTO THIN SLICES. SEASON WITH ADDITIONAL SALT (IF DESIRED).

Posted to bbq-digest by LTag106981@... on Jun 19, 1999, converted by MM_Buster v2.0l.

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