Process the oil, shallot, garlic, rosemary, salt and pepper together in a blender (or food processor) until smooth. Prick the steak with a fork about 20 times on each side, then rub both sides of the steak evenly with the paste. Wrap the steak with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
FOR A GAS GRILL: Turn all the burners to high, cover and heat the grill until hot (about 15 minutes). Adjust the burners as needed to maintain a hot fire.
Clean and oil the cooking grate. Place the steak on the grill and cook covered until well browned on both sides and the thickest part of the steak registers 120? - 125? (for medium rare) 8-12 minutes, flipping the steak halfway through.
Transfer the steak to a carving board, tent loosely with foil and let rest for 10 minutes. Slice the steak thiin, against the grain and on the bias, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 93 (46%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 39.2mg||12 %|
|Sodium 61.9mg||2 %|
|Potassium 403.6mg||11 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.9g|
|Protein 24.1g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 203
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