Recipe(tried): Rib Steaks in the Style of Roma

RIB STEAKS IN THE STYLE OF ROMA

2 rib steaks, 1-inch thick (for 2 to 3 people)
1 1/2 tablespoons chopped fresh rosemary leaves
4 garlic cloves, chopped
Salt and freshly ground pepper, to taste
1/2 cup olive oil
4 tablespoons fresh lemon juice, or to taste, divided use
Chopped fresh parsley, for garnish

Lightly pound the meat between pieces of wax paper until somewhat thinner.

Using a mortar and pestle or food processor, crush the rosemary with the garlic and a pinch of salt, then work in the pepper, olive oil and 1 teaspoon of the lemon juice. Spread over the meat. Cover and refrigerate overnight.

WHEN READY TO COOK:
Remove the meat from the marinade and pat it dry.

Cook either on the grill, barbecue, or a stove- top grill pan, about 3 to 4 minutes per side, or until done to your liking.

Serve sprinkled with lemon juice, if desired. Sprinkle with parsley.

Makes 4-6 servings