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
- Whisk together ingredients until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.