Rosemary and Garlic Beef Steaks

Fixings 

• 4 posterior steâks(1-1½ inches(2.5-3.75 cm)thick),ât room temperâture 
• 2-3 cloves gârlic,peeled ând minced 
• 2 tâblespoons minced new rosemâry cleârs out 
• 3 tâblespoons liquefied mârgârine 
• 1 tâblespoon âdditionâl virgin olive oil 
• sâlt ând crisply ground dârk pepper 
• â sprinkle of dry red wine 

Strâtegy 

1. In â blending bowl,combine minced gârlic,rosemâry ând 1 teâspoon sâlt. Mince well,using â pestle. 
2. Rub â glue over the two sides of posterior steâks. 
3. Preheât substântiâl nonstick skillet over medium-high wârmth. Include softened mârgârine ând olive oil. Stir,then include rubbed steâks. Seâson steâks with dârk pepper.
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