Rosemary Steak
/
This Rosemary steak is made with just a few simple ingredients and is simple to prepare! The key to this steak is pounding it down thin and letting it marinate before searing it off in a cast-iron skillet. I was also very excited to use my new Nakano Chef Knife on this steak too. Every kitchen needs a good chef’s knife!
Servings: 2
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Ingredients
1 pound skirt, hanger or bavette (Order grass-fed meat from Butcher Box or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
1/4 cup olive oil (use code TRAILTOHEALTH for 10% off)
3 tablespoons fresh rosemary, chopped
1 teaspoon salt
1 teaspoon garlic powder
Directions
1. Using a meat tenderizer, pound steak to breakdown some of the tough fibers.
2. In a small bowl, combine olive oil, rosemary, salt and garlic and whisk to combine.
3. Place steak in a sealable plastic bag or glass container and pour marinade over steak making sure to fully coat it.
4. Let it marinate for 30 minutes.
5. Heat a cast-iron skillet over medium heat and place the marinade coated steak on the pan
6. Sear each side for 4-5 minutes, remove from heat, and let it rest a few minutes before slicing into ½” slices.
7. Serve with salad on the side or place on top once slightly cooled. This makes a great steak to pair with my Fall Harvest Salad.
