The weather cleared up after a week of dullness and I've been inspired to cook on the grill again. Earlier this week I made Grilled Rosemary Steak which we enjoyed out on the deck as the sun slanted in the west. This is as easy a recipe as you can get. We enjoyed it with Potato Splats, Roasted Peppers with Olives and Parsley, and some sauteed patty pan squash.
Grilled Rosemary Steak
2 strip loin steaks (or however many you need)
finely chopped fresh rosemary
freshly ground black pepper
Several hours before grilling the steaks, coat them on both sides with a little olive oil, rub in some rosemary and pepper and let marinate in the refrigerator. About 20 minutes before grilling, take the steaks out of the refrigerator and let them come to room temperature.
Preheat the grill to medium or medium high and grill until done as desired, preferably a bit underdone as the meat will continue cooking as it rests. Sprinkle with salt, remove from the heat and let rest on a covered dish while you eat your salad or first course. Serve and enjoy.