Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
136
Calories
0g
Protein
14g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup tightly packed fresh rosemary leaves
- ½ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 large or 2 small cloves garlic, crushed
- sea salt, to taste
- ground black pepper, to taste
- 2 boneless rib eye steaks, about ¾ -pound each
Directions
1
In a blender, pulverize the rosemary, extra virgin olive oil, balsamic vinegar, garlic, salt and pepper.
2
Pour half the marinade on top of the steaks, turn, and coat the other side with remaining marinade.
3
Allow the steaks to rest for anywhere from 2 hours to overnight.
4
When ready to cook, prepare the grill.
5
Allow some of the excess marinade to drip off the steaks.
6
Grill about 6 to 9 minutes per side, or until steaks are cooked to your liking.
Recipe sourced from
fandom