When suppertime rolled around, the Southern husband fired up the grill (the first time this year! hurray!) and I fished the steak out of the bag. He popped it on the grill for 5 minutes per side, which makes the steak come out on the medium rare side the way we like it. If you like yours rarer, take it down by a minute per side – if you like it more well done, leave in on for a minute or two more per side.
Now comes the hard part. Put it on a cutting board, put some foil over it, and leave it alone for at least 5 minutes. I know you want to dig right in, but if you do all those delicious steak juices are going to run right out onto your cutting board. If you let it rest, a lot of them will stay inside the steak where you want them.
Has it been five minutes? Okay, slice!
The steak will taste lightly of rosemary and garlic and pepper, and the buttermilk will have tenderized it perfectly. I used a shell steak for this, but a flank steak would also be ideal for this recipe.
And with our first grilled steak, I officially declare the 2014 grilling season Open For Business!
- One ½ to 2 pound steak (shell, flank and sirloin all work well for this recipe)
- 2 cups butermilk
- 4 cloves garlic, peeled and smashed
- 4 fresh rosemary sprigs, rolled between your palms to crush the leaves
- Fresh ground pepper
- Combine buttermilk, garlic and rosemary. Grind in a generous amount of pepper. Pour into a zippered plastic bag.
- Add the steak to the bag, seal and turn it over a few times to make sure the steak is coated. Place in fridge for at least 8 hours, or overnight.
- Heat grill to high. Grill steak for 4-5 minutes per side for medium rare.
- Transfer steak to cutting board, cover with foil and let rest for 5 minutes before slicing and serving.