Rib Steaks in the Style of Roma

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Rib Steaks in the Style of Roma Ingredients

2 Rib steaks; 1-inch thick FOR	Freshly ground pepper; as
1 1/2 tb Chopped fresh rosemary	1/2 c Olive oil
4 Garlic cloves; chopped	4 tb Fresh lemon juice; or to
1 Pinches salt

Instructions for Rib Steaks in the Style of Roma

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 Ive barbecued alongside the meat. " Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath on May 07, 1998

Main Ingredient: BeefCuisine: Uncategorized

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