Garlic Rosemary Steak

One of the meals I make for myself and Vichand is my Garlic-Rosemary seasoned steak with my Avocado Cream Sauce.

THE STEAK:
I like to use either a large Strip-Steak for this or a real good cut of London-Broil, although a Rib-Eye is a better cut by far (OK, Filet is best). In these cooking instructions I'm basing it on a nice London-Broil (cheaper, yet tasty steak).

MISE EN PLACE:
Fresh Garlic is a must! You get the most flavor out of it.
Dried (McCormick is the best) Rosemary works better than fresh as it grinds with a more even flavor.
If you have a micro-grater; bless you!
If you have a mortar and pestle, woot!!
If you have a small food processor - double-woot!!!

STEAK WET RUB:
Micro-grate (or chop and mash) three large cloves of garlic into a large bowl (or a food processor)
Grind up 1/2 tablespoon of dried rosemary almost to a powder and place into the bowl (or the food processor)
Add 1/2 (one-half) cup of Extra Virgin Olive Oil to same bowl (or that food processor) and mix until almost a paste... (Food processor works great for this).

Coat entire steak with mixture let sit (you can let it sit in the refrigerator or on counter if you'll be cooking within the hour. About an hour prior to cooking, remove the steak from the refrigerator (steak cooks better when it starts cooking at 'room temperature'). Prior to cooking add salt and pepper to taste (salt removes moisture/juices from steak, never coat a steak with salt and let sit as the salt pulls out the natural juices).

COOKING:
Depending on thickness; 1-1.5 inches - for the best medium-rare, cook either on medium-high heat for 7 minutes on each side (14-minutes) or broil for 6 minutes on highest rack on each side (12-minutes). Once done, let rest for 5-minutes. Cut and serve.

Oh very nice.

I'll have to try this, thanks for the recipe!!

The Avocado Cream Sauce is a matter of getting nice soft Avocado, mashing them up in a medium sauce pan (pot) with a pinch of salt, black pepper, lemon juice (about a tablespoon), about a tablespoon of Marjoram and Cilantro. a PINCH of Basil. About 2 cloves of micro-grated garlic (one or two cloves, add to taste). add either half and half, light cream or heavy cream (depending on what you like) and mash it up until smooth (almost pudding-like) but not runny.

It is something that when I make it, it comes out amazing, but explaining it to others, it never seems to work out for them - but give it a try.