Tuscan Steak with Sun-Dried Tomato
¼ cup Dale’s Seasoning
¼ cup Lemon Juice
2 Tbsp. Olive Oil
1 Tbsp. Balsamic vinegar
1 Tbsp. sun-dried tomatoes, finely chopped
2 tsp. fresh rosemary, finely chopped
1 ½ lbs. boneless beef sirloin steak, about 2 inches thick
In a medium bowl, mix together Dale’s Seasoning, lemon juice, vinegar, oil, tomatoes and rosemary. Place beef in marinade and turn until well-coated. Cover and marinate in refrigerator for one hour, or overnight if desired, turning occasionally.
Remove beef from refrigerator, reserving marinade. Grill beef over medium-high heat for 8 to 10 minutes on each side, or until cooked to desired doneness, basting frequently for first 10 to 15 minutes. Discard any remaining marinade.
Here’s a tip: To make an Open Faced Tuscan Sandwich, serve thinly sliced beef on warm garlic bread. Substitute 2 tsp. of fresh rosemary with 1/2 tsp. of dried rosemary, if desired.