Steak with Roasted Garlic and Herbs
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Ingredients
1 or 2 whole garlic bulbs
3 to 4 tsp snipped fresh basil or 1 tsp dried basil, crushed
1 T snipped fresh rosemary or 1 tsp dried rosemary, crushed
2 T olive oil or cooking oil
1 1/2 lb boneless beef sirloin steak or rib-eye steak, cut 1" thick
1 to 2 tsp cracked black pepper
1/2 tsp salt
fresh oregano sprigs (optional)
3 to 4 tsp snipped fresh basil or 1 tsp dried basil, crushed
1 T snipped fresh rosemary or 1 tsp dried rosemary, crushed
2 T olive oil or cooking oil
1 1/2 lb boneless beef sirloin steak or rib-eye steak, cut 1" thick
1 to 2 tsp cracked black pepper
1/2 tsp salt
fresh oregano sprigs (optional)
Cooking Instructions
1. Remove papery outer layers from garlic bulbs, leaving individual cloves attached to bulbs. Cut off about 1/2" from top of bulbs and discard. Place garlic in center of a 10" square cut from a double thickness of heavy foil. Bring foil up around garlic, forming a shallow bowl. Sprinkle garlic with basil and rosemary, drizzle with oil. Completely enclose garlic in foil, twisting foil ends on top.
2. Trim fat from steak. Combine pepper and salt in a small bowl; rub onto both sides of steak.
3. Place foil packet and steak on the grill rack directly over medium coals. Grill steak, uncovered, to desired doneness, turning halfway through desired grilling time. Grill foil packet, uncovered, for 30 minutes or till garlic cloves are soft. Remove bulbes from foil packet, reserving herb-oil mixture. Let cool slightly.
4. To serve, cut steak into serving-size pieces. Carefully squeeze the pulp from the garlic cloves onto the steak pieces or grilled bread. Masph pulp slightly with a fork; spread over steak pieces or bread. Drizzle steak pieces with the herb-oil mixture. Garnish with oregano sprigs, if desired.
(For sirloin steak allow 14 to 18 minutes for medium-rare or 18 to 22 minutes for medium doneness. For rib-eye steak allow 8 to 12 minutes for medium-rare or 12 to 15 minutes for medium.)
2. Trim fat from steak. Combine pepper and salt in a small bowl; rub onto both sides of steak.
3. Place foil packet and steak on the grill rack directly over medium coals. Grill steak, uncovered, to desired doneness, turning halfway through desired grilling time. Grill foil packet, uncovered, for 30 minutes or till garlic cloves are soft. Remove bulbes from foil packet, reserving herb-oil mixture. Let cool slightly.
4. To serve, cut steak into serving-size pieces. Carefully squeeze the pulp from the garlic cloves onto the steak pieces or grilled bread. Masph pulp slightly with a fork; spread over steak pieces or bread. Drizzle steak pieces with the herb-oil mixture. Garnish with oregano sprigs, if desired.
(For sirloin steak allow 14 to 18 minutes for medium-rare or 18 to 22 minutes for medium doneness. For rib-eye steak allow 8 to 12 minutes for medium-rare or 12 to 15 minutes for medium.)
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