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Recipe Name: Rib Steaks In The Style Of Roma Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

2 Rib steaks, 1-inch thick FOR
2-to-3 pounds rib eye
1 1/2 Tablespoon(s) Chopped fresh rosemary
4 Garlic cloves, chopped
1 Pinches salt
Freshly ground pepper, as
1/2 Cup(s) Olive oil
4 Tablespoon(s) Fresh lemon juice, or to
Lightly pound the meat between pieces of wax paper until
somewhatthinner. Using a mortar and pestle or food processor, crush the
rosemarywith the garlic and salt, then work in the pepper, olive oil
and 1teaspoon of the lemon juice. Spread over the meat. Cover and
refrigerateovernight.Remove the meat from the marinade and pat it
dry.Cook either on the grill, barbecue, or a stove- top grill pan,
about 3to 4 minutes per side, or until done to your liking.Serve
sprinkled with lemon juice. Serves 4 to 6.Serve sprinkled with parsley.
Serves 6.PER SERVING: 470 calories, 43 g protein, 2 g carbohydrate, 32
g fat (8 gsaturated), 116 mg cholesterol, 102 mg sodium, 0 g
fiber.Excerpt from SF Chronicle 05/06/98 Food Section see ;Busted by HANNEMANNotes: " In Rome, this probably would
be served with elegant austerityin other words, no accompaniments. I
like to garnish the meat withsprigs of fresh rosemary and serve a mound
of tender boiled beansalongside that I have dressed in a bit of olive
oil and lemon, or withpotatoes that I've barbecued alongside the meat.
"Recipe by: Marlena Spieler, San Francisco Chronicle (1998)Posted to
MC-Recipe Digest by Kitpath <> on May07, 1998

Nutrition (calculated from recipe ingredients)
Calories: 805
Calories From Fat: 579
Total Fat: 63.5g
Cholesterol: 174.9mg
Sodium: 185.9mg
Potassium: 767.8mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 53.9g

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