Garlic-Rosemary Flank Steak

Serves 4
Prep time: 5 minutes, Cooking time: 10 minutes (but longer if serving with mashed potatoes)

1 tablespoon chopped fresh rosemary*
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 lb flank steak, trimmed
cooking spray

*Note: the original recipe was for Garlic-Thyme Flank Steak, but I didn't have fresh thyme. I substituted fresh rosemary, and it was delicious!

1. Spray grill rack with cooking spray. Preheat grill.

2. Combine first 5 ingredients in a small bowl.

3. Score both sides of steak diagonally in diamond-shaped patterns. Rub herb mixture evenly over both sides of steak.

4. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Remove from grill, and let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Served with salad and mashed potatoes (with blue cheese crumbles.)

Results: Fantastic! We are seriously on a roll with good recipes lately, I think we are due for a tumble. Chris wanted me to make this again the next night. My only complaint was that much of the herb mixture came off on the grill, so when you score the beef, be sure to push the herbs into those cuts. Also, the leftover steak was delicious on a salad for lunch the next day.

Seared Rosemary Beef Tenderloins

Serves 4

12 oz beef, tenderloin, trimmed, raw, (4 steaks about 1 inch thick)
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 Tbsp rosemary, chopped
2 Tbsp shallot, minced
2 cloves garlic, minced
1/4 cup(s) wine, Madeira (I didn't have any red wine, so I omitted this)
14 oz canned beef broth, reduced sodium
1 Tbsp light butter

1. Preheat grill.

2. Sprinkle steaks with salt and pepper. Add steaks to grill; cook 4 minutes each side, or until done. Transfer beef to a serving platter; cover and keep warm.

3. Heat a small saucepan over medium-low heat; add rosemary, shallot and garlic to pan. Cook, stirring constantly, 30 seconds. Add wine and broth; bring to a boil over high heat. Cook, stirring often, 10 minutes or until reduced to 1⁄3 cup. Remove from heat; stir in butter.

Serve rosemary broth over beef. Served with crusty French bread, roasted potatoes and grilled asparagus.

Results: This wasn't "bad" in anyway, but really, does a good steak need ANYTHING on top of it? It was good, but we love grilled steak in this house so much, that the effort to make the sauce was sort of wasted. (The sauce was really good with the bread though!)