3/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons soy sauce
juice of 1 lemon
1 shallot or small yellow onion, minced
2 tablespoons Worcestershire sauce
4 garlic cloves, minced
1 tablespoon dry mustard
1 tablespoon freshly chopped parsley
1 teaspoon freshly ground pepper
1/2 teaspoon kosher salt

To Prepare Marinade:

By hand: Chop garlic, shallot and parsley. Whisk together all ingredients.

In a blender or food processor: Puree all ingredients for 45 seconds (no need to chop or mince).

Use as a marinade for up to 4 (1 lb) steaks. Marinate in a plastic bag, refrigerated for 1-2 hours, turning once or twice to distribute marinade.

Grilling the Steaks:

Heat charcoal grill until coals are white (or gas grill to at least 400°F). Grill steaks over direct heat for several minutes on both sides, then remove to indirect heat and grill until cooked to desired doneness (about 12-15 minutes, depending upon thickness). Test with an instant read thermometer to 145-150°F for average medium rare. Allow to rest for 10 minutes, then slice on the diagonal and serve.

We like to add chopped shallots and freshly minced Italian parsley to softened butter and make butter balls with an ice cream scoop or melon baller to serve on top of sizzling steak.

Tonight, I’m serving with grilled squash & zucchinis small order of Tatar-tots, a small garden salad and fresh fruit compote.

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