ROASTED GARLIC STEAK
Even though the cool, crisp days of autumn are definitely here in our part of the country, there are plenty of beautiful days left to enjoy. One way to take full advantage of such days is to toss something yummy on the grill. The following recipe is one Olivia developed from her fondness for garlic and rosemary. Both are flavors I am also partial to myself. Rosemary is called the herb of "remembrance." I keep a pot with rosemary in it on my porch every summer. Every time I walk by it, I run the stalk over my hand. I love the savory, green smell of it. When I use it in fall or winter, it always reminds me of summer.
The longer you marinate your steak in the garlic and rosemary mixture, the more intense the flavor will become. Choose whatever cut of steak you like. This simple, but delicious mixture will elevate the enjoyment of just about any cut you use. Hope you enjoy it!
1) Roast 2 heads of garlic. In order to roast the garlic, preheat your oven to 400 degrees. Make a cut directly across the head of each bulb of garlic so you expose the garlic cloves. Place the garlic heads on foil, cut side up. Drizzle on a bit of olive oil and sprinkle with salt. Wrap the garlic up in the foil and bake for 30 minutes. Remove from the oven, and allow garlic to cool. Once the garlic bulbs are cooled, squeeze the garlic into a small bowl. Use a spoon to mix up the garlic to create a buttery consistence.
2) Add a bit of olive oil to the garlic and stir in.
3) Snip in fresh rosemary to the garlic and olive oil mixture.
4) Add Kosher salt and pepper to taste in the mixture.
5) Spread the mixture over the side of the steak (Use any cut you'd like to.), flip the steak, and repeat in a large dish. Cover the steaks with plastic wrap and place in the refrigerator to marinate for several hours or overnight if desired.
6) Grill the steak until desired internal temperature is reached. Allow steak to rest for five minutes before cutting into it. Enjoy!