Grilled Steak Frites

2 1 1/4 – 1 1/2-inch steak of choice for grilling (Ribeye, New York Strip, T-bone, etc.)

3 tablespoons Organic Avocado Oil

6 - 8 garlic bulbs, smashed

3 - 4 sprigs of fresh rosemary

4 tablespoons Organic Original Coconut Aminos

Salt and ground black pepper to taste

To Serve:
Rocket Salad (rocket aka arugula, avocado oil, lemon juice, and parmesan tossed together) and fries

Step one:  Add the steaks to an airtight container resealable storage bag with avocado oil, garlic, rosemary, coconut aminos, salt, and black pepper.  Using your hands, really rub the marinade into the steaks.  Cover and marinate in the refrigerator; the longer, the better. 

Step two:  Preheat the grill for medium-high direct heat grilling. Once preheated, brush the surface with some avocado oil (If you cannot access an outdoor grill, you can use a grill pan over medium-high heat on a stovetop).  Place the steaks on the grill.  Grill steaks for 4 minutes on each side for a nice medium rare. For a more well-done steak, grill for uptown 6 minutes on each side. 

Step three: Allow to rest for a few minutes before serving.  Season with freshly ground salt and black pepper!  Enjoy!

Cooking tips 

• The steaks taste incredible the longer they marinate. If you have time, marinate for at least 12 hours or up to 2 days!
• Always remove steaks from the refrigerator and allow them to come to room temperature before cooking.