Recipes from the Collection of Mark and Danielle Hughes
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Garlic-and-Thyme Grilled Steaks (Morris Grassfed Beef) Spring is the best time to use up those steaks you’ve been waiting to grill before your next order arrives. This simple recipe goes well with a crisp glass of Chardonnay to welcome in the warm weather. Marinate the meat overnight for more flavor. 4-6 servings 1 cup olive oil Combine oil, garlic, and thyme leaves in blender. Blend until garlic and thyme are finely chopped. (I like to use my mini-Cuisinart for this step.) Season marinade with salt and pepper. Place steaks in baking dish. Transfer ½ cup of marinade to small saucepan; cover and refrigerate. Pour remaining marinade over steaks. Turn steaks to coat evenly. Let meat marinade at room temperature for at least two hours, or over night. Let stand at room temperature for one hour before grilling. Prepare barbecue (medium-high heat). Grill steaks, with some marinade still clinging, until brown and crusty and instant-read thermometer, inserted into middle to meat, reads 125F for rare, turning occasionally. Transfer to cutting board; let rest 15 minutes. Uncover reserved marinade in pan and set at edge of grill to heat while beef stands. Drizzle warmed marinade over meat before serving and garnish with fresh thyme sprigs. Enjoy … slowly! |