Are you having a BBQ at your apartments in Roanoke, VA for the Fourth of July? If so, try out this great recipe from Southern Living.
Strip Steak with Rosemary Butter is a great option for smaller 4th of July celebrations. After all, you don’t want to be tied to the grill all night. Seasoned strip steaks hot off the grill pair perfectly with rosemary and lemon-infused butter. Our recipe makes four servings, but adjust to suit your guest list. Top each steak with Rosemary Butter and serve with a fresh cucumber salad and oven-roasted potatoes. Lemon rind gives the Rosemary Butter a fresh flavor that pairs wonderfully with the steaks. This recipe might look time consuming on first glance but, with just 15 minutes of prep time and 8 minutes at the grill, it will come together quicker than you think.
- 1/2 cup butter, softened
- 1 tablespoon fresh rosemary
- 2 teaspoons grated lemon rind, divided
- Salt and pepper to taste
- 1 tablespoon dried Italian seasoning
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 4 (6-oz.) beef strip steaks (1/2 inch thick)
How to Make It
Stir together butter, rosemary, 1 tsp. grated lemon rind, and salt and pepper to taste. Cover and chill until ready to serve.
Combine Italian seasoning and next 4 ingredients in a small bowl. Stir in remaining 1 tsp. lemon rind. Rub mixture over steaks. Cover and chill 1 hour.
Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or to desired degree of doneness. Serve with butter.
Southern Living - Image and Recipe