Bass Steaks In Rosemary Sherry Vinaigrette Recipes

GARLIC AND ROSEMARY STEAK

Garlic and Rosemary Steak image

An absolutely delicious way to enjoy steak -- I usually make this with London Broil. A favorite of ours for many years. Preparation time does not including marinating -- this must marinate at least overnight.

Provided by Pianolady

Categories Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
8 cloves garlic, minced
4 teaspoons dried rosemary, crumbled
3 1/2 lbs boneless beef top sirloin steaks or 3 1/2 lbs london broil beef, approximately 2 inches thick
pepper, to taste

Steps:

Tenderize steak before marinating.
Combine first 5 ingredients.
Add steak and turn to coat.
Season generously with pepper.
Cover and refrigerate steak overnight, turning occasionally (I use a Tupperware made for marinating where you can turn it over easily).
Bring steak to room temperature.
Preheat the broiler for 5 minutes.
Remove steak from marinade and pat dry.
Transfer marinade to heavy small saucepan.
Broil steak to desired degree of doneness-- about 10 minutes per side for rare (125°F).
Transfer to platter and let it stand for 10 minutes.
Bring marinade to a boil.
Thinly slice steak across the grain.
Pour marinade over steak slices and serve (and/or serve marinade alongside).
Enjoy!

Nutrition Facts : Calories 537.9, Fat 28.9, SaturatedFat 6.5, Cholesterol 158.8, Sodium 1492.7, Carbohydrate 4.9, Fiber 0.6, Sugar 2, Protein 61.3

BASS STEAKS IN ROSEMARY-SHERRY VINAIGRETTE

Bass Steaks in Rosemary-Sherry Vinaigrette image

Provided by Molly O'Neill

Categories dinner, easy, main course

Time 30m

Yield Four serving

Number Of Ingredients 8

Ingredients

1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
2 teaspoons chopped fresh rosemary
1 clove garlic, peeled and minced
1/4 teaspoon salt
Freshly ground pepper to taste
1 teaspoon olive oil
8 1-inch-thick bass steaks (about 2 ounces each)

Steps:

Preheat broiler. In a medium-size bowl, combine the mustard, vinegar, rosemary, garlic, salt and pepper. Whisk in the oil. Coat the bass in the marinade. Let stand for 20 minutes, turning the steaks once.
Place the bass on a broiler pan and spoon some marinade over each one. Broil until just cooked through, about 4 minutes per side. Place 2 steaks on each of 4 plates, sprinkle with pepper and serve immediately.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 189 milligrams, Sugar 0 grams, TransFat 1 gram

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