Saturday, August 23, 2008

On the Grill (Saturday Stirrings)

Despite all the rules about low-fat, I still really enjoy a good steak. When builderman cooks on the grill, it's my "night out". Out of the kitchen that is. Kind of. This marinade recipe was cooked up by a marine and makes the BEST steaks.

Rib-Eye Steaks with Mediterranean ‘Marine-ade’

Marinade: ½ cup dry red wine
¼ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon crushed red pepper flakes
4 rib-eye steaks
1 teaspoon garlic salt

In a large plastic resealable bag set inside a large bowl, combine the marinade ingredients. Add the steaks to the bag. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag back in the bowl, and marinate for 30 – 60 minutes. Remove the steaks from the bag and let the excess liquid drip off. Discard the marinade. Let the steaks stand at room temperature for 20-30 minutes before grilling. Just before grilling, season both sides of the steak with garlic salt.

Roasted Potatoes
The perfect accompaniment to steak.

Cut new potatoes in quarters
Place on baking sheet. Drizzle with 2 Tbsp of olive oil. Add sea salt and crushed rosemary.
Bake 50 min. at 350 degrees.

Note: I do prefer New York Strip steaks to Ribeye and wish I had them on hand for dinner tonight. Minor detail - tropical storm Fay is drenching us with rain so it's not really a good day to run to the grocery store. Grilling would be a problem as well. You can enjoy it for both of us!


Anonymous said...

Wow! Both the steak and potatoes sound great! My husband loves his steak marinaded. Thanks for posting this at Saturday Stirrings!

The Patterson 5 said...

This sounds so yummy. I will have to serve this up for Mr P! He loves steak!

Melanie Dorsey said...

I'll be trying this soon. As soon as I have "thyme" to get all of the ingredients.
We like the NY Strip best, too and there's nothing much better than roasted potatoes.