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Michael's Garlic- Lemon Steak

 

 

Perfect for summer entertaining...
 

4 boneless 

 

Prime or Choice strip steaks, 1 to 1¼-inches-thick, trimmed of all fat (8 to 10 ounces each)

 

4 cloves 

 

garlic, peeled and split

 

 

 

freshly ground black pepper

 

2 Tbs 

 

extra-virgin olive oil

 

2 tsp 

 

coarse sea salt or kosher salt

 

2 medium 

 

lemons, halved

 

 

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.

2

Preheat a grill, grill pan, or barbecue until very hot.

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.

4

Squeeze lemon over each steak and serve hot.

 

Servings: 4

 

 Nutrition Facts

 

 

 

 

 

 

Amount Per Serving

 

 

 

Calories

 

631.73

 

Calories From Fat (71%)

 

445.76

 

 

 

% Daily Value

Total Fat 48.75g

 

75%

 

Saturated Fat 17.74g

 

89%

 

Cholesterol 145.15mg

 

48%

 

Sodium 1061.21mg

 

44%

 

Potassium 726.89mg

 

21%

 

Carbohydrates 3.54g

 

1%

 

Dietary Fiber 0.18g

 

1%

 

Sugar 0.74g

 

 

 

Sugar Alcohols 0.00g

 

 

 

Net Carbohydrates 3.36g

 

 

 

Protein 42.94g

 

86%

 

 

 

 

 

 

 Cooking Tips

*This steak deserves a good Bordeaux or Cabernet to accompany it.

**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.

 

 Recipe Source

Second Helpings from Union Square Cafe

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