Search recipe:
- Rosemary-Sage Steak
-
- 2 pounds Boneless Top Sirloin or T-bone Steak
- 1/2 cup chopped onion (one medium)
- 1/4 cup fresh Lemon Juice
- 3 Tblspoons Dry White Wine
- 2 Tblspoons finely chopped fresh Sage
- 2 Tblespoons Finely chopped fresh rosemary
- 1 Tblespoon Dijon Mustard
- 3 medium Cloves of Garlic
- 1 Teaspoon Olive Oil
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Salt
- Directions
- Put steak in an airtight plastic bag. In a small bowl, combine marinade ingredients. Pour over the steak, seal the bag, and turn to coat evenly. Refrigerate for 1 to 24 hours, turning occasionally. Preheat grill on medium-high. Drain steak, then grill for 8 to 12 minutes per side or until desired doneness.
- Provided by:
- By Liz Foster, Rancher and Arizona Farm Bureau Field Manager
Where You Can Buy Ingredients:
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Duncan's Trading Company
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