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Perfect for summer
entertaining...
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4 boneless |
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Prime or
Choice strip steaks, 1 to 1¼-inches-thick,
trimmed of all fat (8 to 10 ounces each) |
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4 cloves |
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garlic,
peeled and split |
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freshly
ground black pepper |
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2 Tbs |
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extra-virgin
olive oil |
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2 tsp |
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coarse sea
salt or kosher salt |
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2 medium |
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lemons,
halved |
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1 |
Put steaks on a
plate large enough to hold them in a single layer. Rub
each side of the steaks all over with a fresh garlic
half, and leave all the garlic on the plate with the
steaks. Season both sides of each steak with a generous
coating of freshly ground black pepper. Drizzle the oil
over the steaks and turn them to coat completely with
the oil. Cover the plate with plastic wrap and let the
steaks marinate at room temperature for at least 1 or up
to 2 hours. |
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2 |
Preheat a grill,
grill pan, or barbecue until very hot. |
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3 |
Sprinkle the steaks
on both sides with the salt and grill 3 to 4 minutes per
side for medium- rare, or according to your taste. |
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4 |
Squeeze lemon over
each steak and serve hot. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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631.73 |
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Calories From Fat (71%) |
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445.76 |
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% Daily Value |
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Total Fat
48.75g |
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75% |
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Saturated Fat 17.74g |
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89% |
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Cholesterol
145.15mg |
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48% |
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Sodium
1061.21mg |
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44% |
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Potassium
726.89mg |
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21% |
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Carbohydrates
3.54g |
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1% |
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Dietary Fiber 0.18g |
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1% |
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Sugar 0.74g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
3.36g |
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Protein
42.94g |
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86% |
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Cooking Tips |
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*This steak deserves a good
Bordeaux or Cabernet to accompany it. |
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**To make a crisscross
pattern on teh steaks, place them on the grill so that they lie
diagonally across the grates of the grill. Cook 2 minutes. Then
rotate the steaks 45 degrees on the same side and cook for 2
more minutes. Turn the steaks over and repeat on other side. |
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Recipe Source |
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Helpings from Union Square Cafe |