Rosemary New York Steak Strips


  • 4 boneless beef top loin New Yorks
  • 2 tablespoons minced fresh rosemary
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon grated lemon peel
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon sea salt
  • Fresh rosemary sprigs


Score steaks in diamond pattern on both sides.  Combine minced rosemary, garlic, olive oil, lemon peel, pepper and salt in small bowl; rub mixture onto surface of meat.  Cover and refrigerate at least 15 min.  Grill steaks over medium-hot grill about 4 minutes on each side.  (longer if desired to eliminate pink)

Cut steaks diagonally into 1/2 inch-thick slices.  Garnish with rosemary sprigs.

This is a Phase I Restricted, Liberal and Phase II recipe

Adapted from "The Low Carb Bible"


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