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RiB EYE ST_KS WITH GRILLED GARL|C
As they _k_ the gartiC doves me_k'_ _ _vor,
making a delicious sauce fo_ any grilled meat. _d for
an appeaser, spread the softened doves ove_ toasted
s_ices of french bread! Makes 4 serv|nga,
t
2
t
2
whole head of _dic
tablespoons dive oilor cooking sit
_blespoon snip_ fresh bas_!,o_ 1/2
_as_on dd_ basSI,crush_
tab_es_ snipped fresh rosemary or 1_
teaspo_ d_ed rosemary,, c_shed
_ve_oz: bonetess rib eye steaks
Pre_rtng _e Garlic
Use a _king pan or tear off a 24×_8-inch p_ of
a!umingm foi_and fo_d _g length in hat{, then trim to
make a 12-inch _uare. Remove the outer layer of
g_fc h_d, then _{ off and discard the top !/2-inch
gad_ head to expos _e gadi; ¢tov_;. Pl_e genie
head in center era cooking pan _ in _nter of fo_l
with a_tsi_s of the fo_ forded up around the garl_ to
f_ a cup. Driz_e gadi¢ _th _] and sptlnkJe with
basil and rosemary. Cover pan or twist the ends of the
_ to completely enclose the garlic.
P_a_ steaks and _e gadi¢ pack on gdll direcl_yover
medium heat and cook a_t 7 minutes with the i_ _p.
Turn steaks _nd gritl for 5 _ 8 minutes more, or un*JI
cooked to _ste Then rem_ steaks and p_a_ o_
pJa_er. _move gad_ and ddzzle _s _k'_es over your
steak. Remove the sof_ gadi¢ _oves and spread
over your steak. _ason witchsaJtand _pper a_
desired a_d cut Into se_ng-si_ pieces
Combine ketchup, _pe_, rosemaP_, bas_}and gadtc
p_er. Coat both s_es of steak _th mix.re Gr_!
steak with hood up, d_!y over medium heat for 6
minutes. Turn s_eak a_ gdii {or 8 _ _2 minutes more
or un_ cooked as desired. Cut in_ serC_ngs_
p_¢es:
BARBECUED RiBS
_Pse this k3_y barbecue dessic with
cob,grea_ sate, pe_o _ad or ¢O_w!
ingredients
2
pounds _e_an s_y_epork spareribs
(>apha{be€as sa_Jce
j_e _ 1 tem_
few drops of _basco sauce
Place dbs _to a large glass or ¢e_io d_sho
Combine remaining ingredi_ls a_d po_Jrover the
ribs, Reft_e_ fo_ _vera_ hours.
Preheat _ur _! 3 minutes and place the ribs
_ki_ grid. Cook _directty, o_t a low to medium
heat u_tit coo_ed_ During the last few minu_es _f
cooking y_ _n _k the dbs over a dke_ fire _r
add_ barbecue _avor an_ texture.
HERB-P_PPER SIRLOtN STE_
The hearty beef flavor _ compiemen_ _th a deti_
cious herb coatJng] Makes 6 setv|ngs,
2
1/2
i _/2:
1/8
1
teaspoon _rsey ground pep_r
teaspoons sn_pp_ fresh rosemanj or "l
t dried rosema_yi c_she_
snipped fresh basi_or __ teespo_n
dr_ basil ¢_s_hed
1 l_-pouP_d boneless _ef sidoin steak,
cut %Inch thlc_
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