Grilled Sirloin with Garlic, Rosemary and Lemon

2 tablespoons olive or canola oil
2 tablespoons finely chopped fresh rosemary
1 tablespoon minced garlic
1 tablespoon freshly ground black pepper, or to taste
2 large steaks, trimmed to about 12 ounces each
Sea or kosher salt
1 fresh lemon
2 sprigs of fresh rosemary for garnish

In a small bowl, combine the oil, chopped rosemary, garlic and black pepper.
Rub the marinade on all surfaces of the steaks and refrigerate them for at least 1 hour or up to 4 hours.

Preheat or prepare the grill.

Season the steaks with sea or kosher salt just before cooking. Place the steaks on the grill, allowing them to get very well seared, about 4 minutes. Turn the steaks 90 degrees to create additional grill marks, and continue cooking for about 2 minutes. Turn the steaks and grill until done; 4 minutes is best for rare, 6 minutes for medium-rare and 8 for medium.

If you like your steaks medium-well or well, either move the steaks toward the cooler edges of the grill or raise the grill grate away from the fire to allow the heat to thoroughly penetrate the steaks without burning them.

Squeeze the lemon over the steaks and remove them from the grill to a warm place to rest 3 to 5 minutes.

Transfer the steaks to a warm serving platter. Garnish with herbs and serve with your favorite sauce.

Makes 2 steaks.