Serve these tasty steaks with herb roasted new potaoes and steamed brocoli for a dinner the whole family will love! Leftover steak is fab the next day as sandwiches...use good crusty bread, a touch of mayo, a dab of mustard and pile high with thinly sliced steak...yumm-o to the max!
1/3 cup olive oil
1/3 cup sherry vinegar
3 tbsp fresh oregano leaves
1/2 cup coarsely chopped fresh flat-leaf parsley
7 garlic cloves, coarsely chopped
1/2 to 3/4 tsp red pepper flakes (per your heat tolerances)
4 Ribeye steaks, each about 1 inch thick
Kosher salt, to taste
In a food processor, combine the olive oil, vinegar, oregano, parsley and garlic and process until finely chopped. Pour into a shallow glass or ceramic dish large enough to hold the steaks in a single layer, and stir in the red pepper flakes. Season the steaks with salt, then add them to the marinade and turn to coat. Let stand at room temperature for 10 minutes.
Meanwhile, prepare your grill- preheat to medium high and oil the grill rack.
Remove the steaks from the marinade, reserving the marinade. Place the steaks on the grill rack. Brush the steaks with the remaining marinade. Grill, carefully turning the steaks once, for about 8 minutes total for medium-rare, or until done to your personal preference.
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