Instructions: Chop the garlic and rosemary together to form a paste. Rub the steaks with the paste and place in a glass or stainless (non-corrosive) shallow bowl. Pour the wine and olive oil over and cover. Marinate in the refrigerator at least 2 hours or longer.

Light the grill and let it burn down until its medium hot (not raging hot!). Sprinkle the steaks with the salt and pepper and grill (watch carefully, the fat tends to catch fire) 6 to 8 minutes per side for medium-rare. Let the meat rest for 5 minutes before slicing.

This recipe yields 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.