Post by marlaoh on Jun 6, 2003 6:21:23 GMT -6
GRILLED NATURALLY FED RIB EYE STEAKS MINT-THAI BASIL SLATHER AND 8 SPICED HOME FRIES
4 each rib eye steaks, 10-12 ounces, prefer thick
1 cup extra virgin olive oil
¼ cup minced garlic
1 tablespoon minced ginger
1 bunch mint, picked, chopped (save 4 sprigs for garnish)
1 bunch Thai basil (or regular), picked, chopped (save 4 sprigs for garnish)
1 tablespoon fresh thyme, minced
Zest and juice of one lemon
1 tablespoon sugar
1 tablespoon Dijon mustard
Salt and black pepper to taste
1/2 pound of mesclun
Prepare a hot, clean, oiled grill. In a saucepan, heat the oil on medium heat. Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk in with herb mixture. Season the steaks and grill on both sides, about 8-10 minutes. Slather the steak with the herb mixture frequently. Let steaks rest 5 minutes before serving.
4 each rib eye steaks, 10-12 ounces, prefer thick
1 cup extra virgin olive oil
¼ cup minced garlic
1 tablespoon minced ginger
1 bunch mint, picked, chopped (save 4 sprigs for garnish)
1 bunch Thai basil (or regular), picked, chopped (save 4 sprigs for garnish)
1 tablespoon fresh thyme, minced
Zest and juice of one lemon
1 tablespoon sugar
1 tablespoon Dijon mustard
Salt and black pepper to taste
1/2 pound of mesclun
Prepare a hot, clean, oiled grill. In a saucepan, heat the oil on medium heat. Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk in with herb mixture. Season the steaks and grill on both sides, about 8-10 minutes. Slather the steak with the herb mixture frequently. Let steaks rest 5 minutes before serving.