GRILLED RIBEYES WITH MUSTARD WORCESTERSHIRE MARINADE (1 cup, enough for 4 steaks)

two 2 pound ribeye steaks cut 1-1/2 inches thick

4 large garlic cloves, mashed

4 tablespoons balsamic vinegar

4 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

1-1/2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

½ teaspoon dried hot red pepper flakes

2/3 cup olive oil

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1. Whisk together ingredients until well combined.

2. Put steaks or London broil into a large zip-lock, pour the marinade into it and seal. Set in a shallow dish and refrigerate, turning once or twice, overnight.

3. Prepare the grill for cooking. If using a charcoal grill, open vents in the bottom and then light the charcoal.  When charcoal turns grayish white (about 15 minutes after lighting), hold your hand 5 inches above the grate.  The fire is medium-hot if you can keep you hand these just for 3 to 4 seconds.  If you are using a gas grill, heat the burners on high, covered, and then reduce heat to moderate.

4. Grill steaks on lightly oiled grill rack over glowing coals, turning once, until an instant-read thermometer inserted horizontally 2 inches into the meat registers about 120* for medium rare, about 8 minutes per side.

5. If you are not able to grill outdoors, steaks can be cooked in a hot, lightly oiled ridged grill pan over moderately high heat, turning once, for about the same time period.

6. Remove steak from fire, transfer it to a cutting board and allow it to rest 5 minutes. Slice diagonally at an angle across the grain.

 

NOTE:  See A Steakhouse Dinner for a menu using this recipe.