Lemon and Rosemary T-Bone Steaks
What You Need
1 cup olive oil
1/3 cup fresh lemon juice
1/3 cup chopped fresh rosemary or 1 1/2 tablespoons dried
6 12 to 14 ounce T-Bone steaks (Each about 3/4 to 1 inch thick)
Combine olive oil, lemon juice, rosemary, and generous amount of pepper in glass baking dish. Add steaks and turn to coat. Cover and chill 4 to 6 hours.
Prepare barbecue (medium high heat) Remove steaks from marinade. Sprinkle steaks with salt. Grill to desired doneness, about 4 minutes per side for rare. Transfer to plates and serve. Makes 6 servings.
Recipe from Bon Appetit, August 1995
Corn on the Cob with Shallot-Thyme Butter
8 tablespoons (1 stick butter), room temperature
2/3 cup shallots
2 tablespoons chopped fresh thyme or 2 teaspoons dried
6 to 9 ears fresh corn, shucked
Melt 2 tablespoons butter in small skillet over medium heat. Add shallots and saute until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. (Butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before serving).
Prepare barbecue (medium high heat). Brush corn with olive oil. Grill away from until just cooked and beginning to brown in a few places, turning frequently, about ten minutes. Alternately, corn may be cooked in boiling salted water or in microwave. Serve corn with shallot-thyme butter. Makes 6 servings.