Mark Araxs Marinated Lamb

1. 1

   Place steaks in a nonreactive baking dish.

2. 2

   Rub each steak with 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and a shy 1/4 teaspoon garlic powder.

3. 3

   Drizzle each steak with 1 tablespoon extra-virgin olive oil and 1 tablespoon balsamic vinegar.

4. 4

   Then sprinkle 1 tablespoon rosemary over each steak on both sides.

5. 5

   Rub the spices, olive oil, vinegar and rosemary all over the meat.

6. 6

   Cover and refrigerate overnight.

7. 7

   Remove the lamb from the refrigerator 30 minutes before cooking.

8. 8

   Heat a grill until very hot.

9. 9

   Grill steaks for 3 to 4 minutes on each side for medium-rare.

10. 10

    Let rest for a few minutes before slicing thinly on the diagonal.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.