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.
Adapted from "The Low Carb Bible"