Italian-Style Grilled Steak

Drizzling the cooked steak with olive oil is a traditional finishing touch, so this dish calls for your best-quality oil. Freeze the beef for 10 to 15 minutes to make it easier to slice. Garnish with fresh rosemary or thyme sprigs.

Yield:

4 servings (serving size: 3 ounces steak, 1 cup pasta, and 1 teaspoon oil)

Recipe from

Nutritional Information

Calories 489
Caloriesfromfat 41 %
Fat 22.2 g
Satfat 7.3 g
Monofat 10.5 g
Polyfat 1.4 g
Protein 36.6 g
Carbohydrate 33.8 g
Fiber 1.7 g
Cholesterol 126 mg
Iron 3.8 mg
Sodium 300 mg
Calcium 37 mg

Ingredients

1 (1-pound) beef rib-eye steak, trimmed
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 cups hot cooked spaghetti (about 4 ounces uncooked pasta)
4 teaspoons extravirgin olive oil

Preparation

Cut beef across grain into 1/4-inch-thick slices. Combine beef, rosemary, thyme, lemon juice, and garlic in a large zip-top plastic bag; seal. Marinate beef in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove beef from bag, discarding marinade. Sprinkle beef with salt and pepper. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Serve with pasta. Drizzle oil over beef and pasta.

Note:

Michael Pollan,

June 2007