Rosemary and Black Garlic Steak


  • 2 tsp fresh rosemary
  • 1 beef flavored bouillion cube
  • 1 Tbsp olive oil
  • 1 clove of black garlic
  • steak
  • salt and pepper to taste


If you prefer using dried rosemary, I suggest only using 1/2 tsp.  The ingredients listed above are for each piece of meat.   Combine all ingredients in a bowl.  Place a steak in a ziplock bag, add combined ingredients and marinate for 1-2 hours (longer if you prefer).   Remove steak from bag.  Grill steaks until cooked to desired temperature.  Let sit for 10 mins.


Pomegranate Glazed Salmon

  • 1 cup orange juice
  • 2 Tbsp. pomegranate molasses
  • 2 Tbsp. honey
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. Dijon mustard
  • 4 x 4oz salmon filets
  • salt and pepper to taste


Combine orange juice, pomegranate molasses, honey, white wine vinegar, and Dijon mustard in a zip top bag. Shake to combine. Add salmon fillets and marinate for 1-2 hours. Remove salmon from bag. On a grill, cook salmon fillets for 2-4 minutes per side (less time for more rare meat). Let sit 10 minutes.


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