South Beach Grilled Rosemary Steak
Infused with the bold, herbaceous flavor of fresh rosemary and zesty hints of lemon and garlic, this South Beach Grilled Rosemary Steak is a masterclass in simple yet elevated grilling. Perfectly designed for summer cookouts or weeknight indulgence, this quick 15-minute-prep recipe features tender cuts of ribeye, sirloin, or your favorite steak, marinated in a rich blend of extra-virgin olive oil, fresh lemon juice, and subtle heat from optional red pepper flakes. Grilled to smoky perfection in just 10 minutes, this steak is juicy, aromatic, and bursting with flavor. Serve it hot with a garnish of rosemary sprigs and pair it with crisp salads or roasted vegetables for a meal that’s equal parts healthy and indulgent. Whether you're firing up the grill or planning a dinner party, this rosemary steak recipe will impress with its easy preparation and restaurant-quality results.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) steak (ribeye, sirloin, or your preferred cut)
- 4 sprigs fresh rosemary
- 4 cloves garlic cloves
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons red pepper flakes (optional)
Instructions
In a small bowl, combine the olive oil, lemon juice, salt, black pepper, and red pepper flakes (if using). Stir until well mixed.
Finely chop the garlic cloves and add them to the olive oil mixture.
Strip the rosemary leaves off the stems and chop them finely. Add the chopped rosemary to the marinade.
Place the steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, making sure they are evenly coated.
Seal the bag or cover the dish with plastic wrap, and let the steaks marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours for deeper flavor.
Preheat your grill to medium-high heat (about 400°F/200°C). Oil the grates lightly to prevent sticking.
Remove the steaks from the marinade and shake off any excess. Discard the remaining marinade.
Place the steaks on the preheated grill. Cook for about 4-5 minutes per side for medium-rare, or longer depending on your preferred level of doneness.
Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (65°C) for medium-well.
Once cooked to your desired doneness, remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve the steaks hot, garnished with a sprig of fresh rosemary if desired, alongside your favorite sides or a fresh salad.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.0 g | 254% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
