This recipe is part of a series of occasional recipes from Medford’s Frankie Imbergamo, a cookbook author whose “gravy and meatballs” recipe won a national contest and was featured on chef Emeril Lagasse’s TV show.

Frankie’s Steak Tarragon

In a bowl mix the following ingredients and marinate two good 14 oz. steaks (sirloin, rib eye, filet mignon/porterhouse) for at least one hour, then broil or grill:

One half cup olive oil
One half cup of Gravy master
2 cloves of fresh garlic chopped
Salt and black pepper
One tablespoon of tarragon

After the steaks are done you can sprinkle a little tarragon on them.

Buon appetito!!