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Recipe of the Month

Tuscan Style Steak
4 Servings

1/4 cup tightly packed fresh rosemary leaves
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 large or 2 small cloves garlic, crushed
Sea salt, to taste
Ground black pepper, to taste
2 boneless rib eye steaks, about 3/4 pound each

In a blender, pulverize the rosemary, extra virgin olive oil, balsamic vinegar, garlic, salt and pepper. Pour half the marinade on top of the steaks, turn and coat the other side with remaining marinade. Allow the steaks to rest for anywhere from 2 hours to overnight. When ready to cook, prepare the grill. Allow some of the excess marinade to drip off the steaks. Grill about 6 to 9 minutes per side, or until steaks are cooked to your liking.

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