Rosemary Garlic Steak With Sherry Cream Sauce Recipe

Cooking Directions

• STEP 1.In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub the mixture all over the steak, making sure to coat it evenly. Let the steak marinate for at least 30 minutes, or overnight for maximum flavor.
• STEP 2.Preheat the grill to medium-high heat. Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Remove the steak from the grill and let it rest for a few minutes before slicing.
• STEP 3.While the steak is resting, prepare the sherry cream sauce. In a saucepan, melt the butter over medium heat. Add the minced shallots and cook until softened. Stir in the flour and cook for another minute. Slowly whisk in the sherry and chicken broth, then bring the mixture to a simmer. Cook for a few minutes until the sauce thickens slightly. Stir in the heavy cream and season with salt and pepper to taste.
• STEP 4.Slice the steak against the grain and serve it with the sherry cream sauce drizzled on top. Garnish with fresh rosemary sprigs, if desired. Serve with roasted potatoes and steamed vegetables for a complete meal.

Cooking Tips

• Make sure to let the steak marinate for at least 30 minutes to allow the flavors to penetrate the meat.
• For a more intense rosemary flavor, crush the rosemary leaves slightly before adding them to the marinade.
• To achieve the perfect medium-rare steak, use a meat thermometer to check the internal temperature. It should read around 135°F (57°C).
• If you don't have a grill, you can also cook the steak in a hot skillet or grill pan.
• Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the oven.
• The sherry cream sauce can be made ahead of time and reheated before serving. Store it in the refrigerator for up to 3 days.

Storage and Serving

• Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or in the oven.
• The sherry cream sauce can be made ahead of time and reheated before serving. Store it in the refrigerator for up to 3 days.
• Serve the steak with roasted potatoes and steamed vegetables for a complete and satisfying meal.