Last night I decided to grill outside (before the cold front). In my possession were a couple of small (as in 2/3 lbs) grass-fed ribeyes from HEB. I thought it would be fun to use a marinade I'd used before on similar cuts. It turns out I was right. Deliciously right.
Here's what I went with:
- 1/4 cup olive oil
- 1/4 balsamic vinegar
- 2 cloves of crushed garlic
- 2 tablespoons of dried rosemary
- 2 tablespoons of ground black pepper
- 1 tablespoon of salt
I marinaded the steaks in a bag for 8 hours (including 40 min). Afterwards they were cooked medium rare on my grill. I thought the result was excellent, as did my wife. I served the steaks with crab cakes.
While I didn't do it this time, for a future dinner I'll add in roasted new potatoes w/ rosemary and roasted asparagus. Furthermore next time I plan to keep the garlic and add fresh rosemary (as opposed to the dried, bottle variety).