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Rosemary Steak

Rosemary Steak

  • Prep

    3 h
  • Cook

    16 m
  • Ready In

    3 h 16 m
Susan Wilson

Susan Wilson

This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 34.9 g
  • 54%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
  2. Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
40

Jillian

3/24/2010

Great recipe! I loved the marinade. I added some minced fresh garlic, olive oil, and worcestershire sauce. I just eyeballed everything and put everything into a ziploc bag. I didn't prepare the steaks in a skillet, I put them on the grill. The smokiness from the fresh rosemary is a nice accompaniment to the steaks. These go great with baked potatoes on the grill and a fresh garden salad.

MAIBOCK
32

MAIBOCK

6/14/2007

I was skeptical about this recipe and took some of the others advice. After removing the steaks I added garlic and minced onion to the pan, sauteed for a few minutes then added the wine mixture. I reduced the wine mixture to about 1/3 cup then removed from the heat and added 2 teaspoons butter. My company all enjoyed it and really liked the flavors.

SMPARSONS
23

SMPARSONS

11/23/2004

Nice, I removed the steaks before doing the reduction and added a little garlic and butter which thickens the sauce and adds a bit of flavour. The end result is going to depend on the quality of the wine, another substitution would be to use balsamic vinegar to deglaze instead of the wine.

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