- 4 [1-inch / 2.5-cm thick] steaks [preferably rib steaks, with bones]
- 2 garlic cloves, minced or pressed
- 2 tablespoons [30 mL] Worcestershire sauce
- 2 tablespoons [30 mL] balsamic vinegar
- Freshly ground pepper, to taste
- 2 teaspoons [10 mL] Dijon mustard
- 2 tablespoons [30 mL] soy sauce
- 2 tablespoons [30 mL] olive oil
- Olive oil, for the barbecue rack
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- Remove any fat from steaks.
- Into a glass bowl or a heavy plastic bag with a zipper, mix together minced or pressed garlic, Worcestershire sauce, balsamic vinegar, freshly ground pepper, Dijon mustard, soy sauce and olive oil.
- Add steaks; leave to marinate at room temperature for 1 hour, or 24 hours refrigerated.
- If steaks are refrigerated, for evenly cooked steaks, leave steaks at room temperature for 30 minutes before grilling.
- Preheat barbecue to high heat and brush barbecue rack with olive oil.
- Remove from marinade then grill steaks onto really hot barbecue rack, until done to taste.
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