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Summer Steaks
Recipes
Summer Steaks
4 servings
35 minutes total

Ingredients

  • 1 tablespoon fresh rosemary
  • ½ cup Greek vinaigrette
  • 1 tablespoon Worcestershire sauce
  • Large zip-top bag
  • 1 ½ lb boneless grilling steaks (such as New York strip, sirloin, or ribeye)

Steps

    1. Preheat grill (or grill pan) on medium; chop rosemary finely. Place rosemary, vinaigrette, and Worcestershire sauce in zip-top bag; seal bag and shake to mix. Add steaks (wash hands); seal bag and knead to coat steaks. Let stand 10 minutes (or up to 1 hour) to marinate.
    2. Place steaks on grill and close lid (or cover loosely with foil); grill 4–7 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Slice and serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 530, Total Fat 36g, Sat Fat 13g, Trans Fat 0g, Chol 165mg, Sodium 490mg, Total Carb 3g, Fiber 0g, Total Sugar 2g, (Incl. 2g Added Sugars), Protein 45g, Vitamin D 6%, Calc 2%, Iron 15%, Potassium 10%