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| 6 Esslöffel | Finely Chopped Italian Parsley |
| 4 gross | Cloves Garlic; Peeled And Minced, (About 4 Tsp) |
| 1 Esslöffel | (Or More; If Desired) Whole Black Peppercorns, Crushed |
| 2 Esslöffel | olive oil |
| 2 Teelöffel | basilicum dried |
| 2 Teelöffel | lemon peel grated |
| 4 | Tender Beef Steaks; 6 To 8 Oz Each, Cut 1 Inch Thick And Trimmed Of Fat |
| 1/4 Teelöffel | Salt |
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In The Following Recipe, 1 Tablespoon Of Crushed Black Peppercorns Gives A Subtle Peppery Flavor. To Kick Up The Heat, Use 1 1/2 To 2 Tablespoons.
Grilling Time: 14 Miutes
In A Small Mixing Bowl, Combine The Parsley, Garlic, Crushed Peppercorns, Olive Oil, Dried Asil And Lemon Peel. Rub The Mixture Generously On Both Sides Of The Steaks. Wrap The Steaks In Plastic And Refrigerate For 30 Minutes Or Until Ready To Grill. Prepare A Medium Fire In A Charcoal Or Gas Grill. Remove The Steaks From The Refrigerator And Sprinkle Them With Salt. Place On An Oiled Grid, Directly Over The Heat. Grill, Uncovered, For About 14 Minutes For Medium Rare, Or Until Desired Doneness, Turning Every 4 To 5 Minutes. Carve The Steak Across The Grain Into Thin Slices. Season With Additional Salt (If Desired).
MM_Buster v2.0l.
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