by Kate Heyhoe
Serves 2 to 3
Use thick-cut steaks for best results. You can cook one large steak, such as a London Broil or flank steak, or single-serving steaks like strips or fillets.
Steak(s) for grilling (about 1-1/2 pounds total)
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
3 cloves garlic
2 sprigs fresh rosemary (1 tablespoon fresh leaves)
Salt and fresh ground pepper
Combine the lemon juice, vinegar and olive oil in a shallow nonreactive pan or dish. Mince the garlic and rosemary together and set aside.
Score the steak on both sides, slicing about 1/4-inch deep. Slice about 3/4-inch apart in two directions to make a diamond pattern. Place the steak in the dish and coat both sides, rubbing the marinade into all the score lines.
Press the garlic mixture into the scored lines. Cover the steak and refrigerate. Marinate 1 to 4 hours, turning half-way through.
Just before cooking, drizzle enough soy sauce to coat the steak surface (soy sauce helps it brown). Sprinkle with salt and fresh ground pepper.
When ready to cook, prepare a grill, broiler, or grill-pan and cook the steaks accordingly over high heat. Be sure to cook the first side long enough to caramelize the surface, allowing the scored lines to take on color, then turn it over and cook the other side just until done.
Kate's Global Kitchen for September, 2001:09/01/01 Scoring Points
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created September 2001
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