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  1. #1
    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Heart Strip Steaks with Rosemary Honey Butter

    Strip Steaks with Rosemary Honey Butter
    1/2 cup olive oil
    1 tbs rosemary
    3 garlic cloves, crushed
    1 tsp salt
    1 tsp pepper
    4 strip steaks (or whatever's in the mark-down bin!)
    Rosemary Honey Butter:
    1/4 cup butter, barely softened
    1 tbs rosemary
    2 tsp cracked pepper
    2 tsp honey
    1 tsp salt
    In small bowl, combine marinade ingredients. Mix well. Place steaks in large baking dish. Top with marinade. Turn to coat. cover. Refrigerate at least 4 hours, preferably overnight, but no more than 24 hours, turning occasionally. In medium bowl, beat 'butter' ingredients until light and fluff. Lay 10-inch piece of plastic wrap on work surface. Mound butter mixture into center. fold plastic wrap around mixture. Roll against work surface, then between your palms into log about 3-inches long and 1 inch in diameter. Refrigerate wrapped log until firm, about 2 hours (can be stored in a container, refrigerated, for a week). Bring steaks and marinade to room temperature. Remove steaks from marinade. Allow excess marinade to drip back into baking dish. discard excess drippings. Place steaks on hot grill. cover. Grill about 7 minutes for medium-rare, turning once with tongs or metal spatula. Transfer steaks to plate. Slice butter into 4 rounds. Top each with room-temperature rosemary honey butter. Let rest 5 minutes before serving. 4 servings = about 630 calories.

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