Rib steaks in the style of roma

6 Servings

Ingredients

Quantity Ingredient
2 Rib steaks; 1-inch thick FOR 2-to-3 pounds rib eye
1½ tablespoon Chopped fresh rosemary leaves
4 Garlic cloves; chopped
1 Pinches salt
Freshly ground pepper; as desired
½ cup Olive oil
4 tablespoons Fresh lemon juice; or to taste

Directions

Lightly pound the meat between pieces of wax paper until somewhat thinner.

Using a mortar and pestle or food processor, crush the rosemary with the garlic and salt, then work in the pepper, olive oil and 1 teaspoon of the lemon juice. Spread over the meat. Cover and refrigerate overnight.

Remove the meat from the marinade and pat it dry.

Cook either on the grill, barbecue, or a stove- top grill pan, about 3 to 4 minutes per side, or until done to your liking.

Serve sprinkled with lemon juice. Serves 4 to 6.

Serve sprinkled with parsley. Serves 6.

PER SERVING: 470 calories, 43 g protein, 2 g carbohydrate, 32 g fat (8 g saturated), 116 mg cholesterol, 102 mg sodium, 0 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN

Notes: " In Rome, this probably would be served with elegant austerity in other words, no accompaniments. I like to garnish the meat with sprigs of fresh rosemary and serve a mound of tender boiled beans alongside that I have dressed in a bit of olive oil and lemon, or with potatoes that I've barbecued alongside the meat. " Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998

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