Free Recipe Rib Steaks in the Style of Roma
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Rib Steaks in the Style of Roma Recipe
2 Rib steaks; 1-inch thick FOR
-2-to-3 pounds rib eye
1-1/2 tb Chopped fresh rosemary
-leaves
4 Garlic cloves; chopped
1 Pinches salt
Freshly ground pepper; as
-desired
1/2 c Olive oil
4 tb Fresh lemon juice; or to
-taste
Rib Steaks in the Style of Roma Preparation
Lightly pound the meat between pieces of wax paper until somewhat thinner. Using a mortar and pestle or food processor, crush the rosemary with the garlic and salt, then work in the pepper, olive oil and 1 teaspoon of the lemon juice. Spread over the meat. Cover and refrigerate overnight. Remove the meat from the marinade and pat it dry. Cook either on the grill, barbecue, or a stove- top grill pan, about 3 to 4 minutes per side, or until done to your liking. Serve sprinkled with lemon juice. Serves 4 to 6. Serve sprinkled with parsley. Serves 6. PER SERVING: 470 calories, 43 g protein, 2 g carbohydrate, 32 g fat (8 g saturated), 116 mg cholesterol, 102 mg sodium, 0 g fiber. Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN Notes: In Rome, this probably would be served with elegant austerity in other words, no accompaniments. I like to garnish the meat with sprigs of fresh rosemary and serve a mound of tender boiled beans alongside that I have dressed in a bit of olive oil and lemon, or with potatoes that I”ve barbecued alongside the meat. Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07, 1998
Cooking Temperature:
Recipe Serves: 6
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