Herb-Marinated Steaks
4 cloves garlic, minced
5 basil leaves, finely chopped
2 T chopped fresh rosemary
2 t chopped fresh thyme
Pinch of salt
Pinch of ground black pepper
4 sirloin steaks, 6 oz. each
2 t olive oil
Roasted Tomatoes
8 plum tomatoes, halved
lengthwise
Salt and ground black pepper
Garnish
1/2 c chopped shallots
2 t olive oil
Makes 4 servings
To make the roasted tomatoes: Preheat the oven to 225°F.
Sprinkle the tomatoes very lightly with the salt and pepper. Place, cut side
down, on a nonstick baking sheet. Place in the oven and roast for 6 to 7
hours. Remove from the oven and set aside.
Note: This can be done the night before.
To make the herb-marinated steaks: In a small bowl, combine the garlic,
basil, rosemary, thyme, salt, and pepper. Brush both sides of each steak
with the oil. Sprinkle the herb mixture on both sides of each steak. Place the
steaks on a platter, cover with plastic wrap and refrigerate for at least 2
hours.
Grill the steaks over high heat until the desired level of doneness is
reached.
To make the garnish: In a medium nonstick skillet over medium heat, sauté
the shallots in the oil for 2 to 3 minutes, or until lightly browned. If needed,
rewarm the tomatoes. Top each steak with the shallots and tomatoes.
4 cloves garlic, minced
5 basil leaves, finely chopped
2 T chopped fresh rosemary
2 t chopped fresh thyme
Pinch of salt
Pinch of ground black pepper
4 sirloin steaks, 6 oz. each
2 t olive oil
Roasted Tomatoes
8 plum tomatoes, halved
lengthwise
Salt and ground black pepper
Garnish
1/2 c chopped shallots
2 t olive oil
Makes 4 servings
To make the roasted tomatoes: Preheat the oven to 225°F.
Sprinkle the tomatoes very lightly with the salt and pepper. Place, cut side
down, on a nonstick baking sheet. Place in the oven and roast for 6 to 7
hours. Remove from the oven and set aside.
Note: This can be done the night before.
To make the herb-marinated steaks: In a small bowl, combine the garlic,
basil, rosemary, thyme, salt, and pepper. Brush both sides of each steak
with the oil. Sprinkle the herb mixture on both sides of each steak. Place the
steaks on a platter, cover with plastic wrap and refrigerate for at least 2
hours.
Grill the steaks over high heat until the desired level of doneness is
reached.
To make the garnish: In a medium nonstick skillet over medium heat, sauté
the shallots in the oil for 2 to 3 minutes, or until lightly browned. If needed,
rewarm the tomatoes. Top each steak with the shallots and tomatoes.
