Tuesday, August 12, 2008

Rosemary Home-Roasted Beef

1 onion, thinly sliced
4 cloves garlic, thinly sliced
6-8 full sprigs rosemary, coarsely chopped or bruised
Juice of 1 lime
Fresh ground black pepper
Sea salt
Cling wrap and aluminum foil

•Lay out a large piece of aluminum foil and a generous amount of cling wrap on top of it.

•Layer 1/2 the onion, garlic and rosemary in one corner of the cling wrap.

•Score one side of the meat, sprinkle with lemon juice, and coat with salt and pepper

•Lay the seasoned side if the meat on the onions, pushing everything underneath.

•Score the other side of the steak, juice, salt and pepper.

•Arrange the rosemary, garlic and onions on top of the steal.

•Wrap the whole thing as tightly as possible in the cling wrap, then I'm the aluminum foil.

•Place package in the refrigerator to marinate, preferably 12-24 hours

•Preheat a George Foreman grill, to 425 (or a comparable grill or oven)

•Unwrap the meat and quickly transfer it to the cooking surface, keeping all the fixings in place.

•Grill for 10 minutes, remove from heat and let stand.

•Slice thinly when ready.

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