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Ingredients: 2 strip steaks, 2 inches or more thick 3 tablespoons canola oil 10 peeled garlic cloves, left whole and crushed 4 sprigs rosemary 3 tablespoons Balsamic vinegar Salt and pepper to taste Directions: Heat the grill until very hot. Rub the steaks on all sides with a little Crisco Pure Canola Oil, and season them with salt and pepper on all sides. Sear the meat quickly on all sides; do not cook beyond rare. Remove to a plate, let cool, and refrigerate. When ready to serve, slice the steaks width-wise at an angle into about 1/2-inch slices. Heat 3-tablespoons canola oil over medium heat in a large skillet, and add the garlic cloves. Cook until the garlic is golden; do not allow to brown. Raise the heat to medium-high. Add the sliced steak and the Balsamic vinegar. Cook for about one minute or until done to your liking, turning frequently. Season with salt and pepper to taste. Serve topped with the pan sauce. Recipe makes four servings. |