Adding rosemary to your steak could reduce cancer risk - Daily Mail 23rd May 2008

Rosemary is usually added to meat for its flavour, but now there is another reason to use the seasoning - to help prevent cancer. Scientists found adding the herb to hamburgers can break up potentially cancer-causing compounds called HCAs (heterocyclic amines) which form when meat is cooked. The presence of HCAs can be a particular problem in beef cooked at high temperatures over a long period of time.

Link to Article