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Ingredients
- 2Â 1/2 Tbsp. Extra virgin olive oil
- 1Â 1/2 lb Well-trimmed boneless sirloin or possibly rib-eye steak, cut 3/4 inch thick
- Â Â Salt
- Â Â Freshly grnd pepper
- 4 sprg (3-inch) fresh rosemary, bruised with the back of a heavy knife
Directions
- 1. In a large heavy skillet, heat 1 Tbsp. of the oil. When it just begins to smoke, season both sides of the steak generously with salt and pepper and cook over moderately high heat for 3 min per side for medium rare. Transfer the steak to a warmed platter.
- 2. Add in the remaining 1 1/2 Tbsp. of oil and the rosemary to the skillet and stir frequently till the rosemary begins to color, about 1 1/2 min. Scrape the oil over the steak, garnish with the rosemary sprigs and serve.
- To complement the flavor of the rosemary, stick with Cabernet Sauvignon, that has a hint of herbiness of its own and sufficient acerbity to tolerate the bite of the sauteed cherry tomatoes. Among a number of possibilities, consider the 1993 Chateau Montelena or possibly the 1992 Burgess from California-or possibly a Bordeaux, such as the 1992 Chateau Leoville Barton.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 102 | 50% |
| Total Fat 11.48g | 14% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 94mg | 4% |
| Potassium 409mg | 12% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 23.71g | 38% |
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