Ingredients 2 large beef rib steaks, 3 cm (1¼ inches) thick (preferably boneless) 1/2 cup olive oil 1/2 cup balsamic vinegar 2 sprig fresh rosemary 1 clov. garlic Salt Freshly ground pepper A little arugula (small leaves) Equipment Frying pan TAGS MEAT BEEF MAIN COURSES TSIKNOPEMPTI BARBEQUE SUNDAY LUNCH Ingredients 2 large beef rib steaks, 3 cm (1¼ inches) thick (preferably boneless) 1/2 cup olive oil 1/2 cup balsamic vinegar 2 sprig fresh rosemary 1 clov. garlic Salt Freshly ground pepper A little arugula (small leaves) Instructions MARINADE In a small blender, add the olive oil, balsamic vinegar, rosemary leaves, garlic, salt, and pepper. Blend to make the marinade, which will make the rib steaks tastier and more tender. ΜΟΣΧΑΡΙΣΙΕΣ ΜΠΡΙΖΟΛΕΣ Place the beef steaks (after patting them dry with paper towels) on a platter. Pour the marinade over them. Coat well, so the marinade covers every steak completely, top, bottom, and all around. Cover with plastic wrap. Let the meat marinate for at least 1 hour in the refrigerator. For more flavor, leave the meat up to overnight in the refrigerator coated with the marinade. Let the meat rest for 30 minutes on the counter to come to room temperature. Wipe the marinade off the meat with paper towels. Heat a grill or pan over high heat. Add salt and pepper to the steaks and cook until browned on both sides. Cook for about 6 minutes on each side if you want Medium-Rare. If you want the meat more well done, leave it on the heat for a few more minutes. After cooking, cover the steak and let it rest for 5 minutes. Transfer the meat to a cutting board and with a sharp knife cut diagonally into slices about 3/4 cm (⅓ inch) thick. Serve the beef steak immediately, ideally accompanied with salad. RELATED ARTICLE Ανατομία μοσχαριού – Ποιο κομμάτι κάνει για κάθε φαγητό TAGS MEAT BEEF MAIN COURSES TSIKNOPEMPTI BARBEQUE SUNDAY LUNCH
