Complimentary Recipe – Herbed Steak 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Herbed Steak: 2 Custom Cut New York or Ribeye Beef Steaks (Cut 1 - 2 inches thick) Ingredients: Steaks 2 Teaspoons Dried Basil leaves, crushed 1 Teaspoon Dried Tarragon leaves 1/4 Cup Olive Oil 2 Tablespoons Garlic, minced 1 Teaspoon Sea Salt Preparing the Steaks: Remove excess fat from edge of steaks and discard Preparing the Herbs & Infusing the Steaks: Mix Basil, Tarragon, Garlic together with the olive oil. Pour mixture into a large zip lock plastic bag. Add Steaks, seal bag and rotate to evenly coat each steak Place in Refrigerator for at least 2 hours (We like to leave for 8 our more to thoroughly infuse the flavors into the meat. During the infusion process, turn bag several times to recoat steaks. Grilling and Serving: Preheat grill to High in preparation of searing on both sides. Sear steaks on each side for 1 minute Reduce Heat to Medium-High and continue cooking for 5 minutes Turn Steaks Cook for another 5 minutes for Medium Rare Remove steaks from grill to a heated platter and serve immediately. We like a good Chardonnay wine chilled to about 60 degrees F before and during this dinner. Yes a white wine with Steak. If you cannot be swayed to try this then a lighter Red wine is also very good. Whatever you choose, do not overpower the flavors in the steak with the wine or other accompaniments. This entrée also is great with Pasta and olive oil. We especially like linguine noodles with olive oil and a hint of garlic.

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