Grilled Garlic-studded New York Steaks
The recipe below was developed for grass-fed beef. Grass-fed meat typically has two to four times more omega-3 fatty acids and three to five times the CLA (conjugated linoleic acid) than meat from grain-fed animals. It also is high in vitamins E, C and beta-carotene. Because of its lower fat content, it cooks more quickly. Figure on cooking it in about 20 percent less time and at a lower heat.
Combine the oil, salt, lemon zest and pepper. Rub the paste over all the steaks. You may let the steaks marinate in this mixture up to overnight.
With the tip of a paring knife, cut about 6 to 8 slits into the meat and insert a sliver of garlic into each one. Brush each steak with a little olive oil and grill over hot coals or a hot gas grill, or use a grill pan if you have it. (Preheated over medium-high heat.)
Cook the steaks about 6 to 8 minutes per side for medium-rare. The internal temperature will be 130º F for medium-rare.
Recipe by, PCC Chef
Source: Sound Consumer May 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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