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Combine all ingredients in a large Pyrex measuring cup or mixing bowl and whisk together.
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Place steak in a large, ziploc bag and pour marinade over the top. Close securely.
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Marinate for at least 4 hours and up to 24 hours. (A bare minimum of an hour.)
To grill
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Preheat grill to medium high heat and lightly oil the grates.
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Remove the steak from the marinade and pat dry to remove excess marinade and to prevent flare-ups on the grill.
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Grill steak to desired doneness.
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Remove steaks from grill and tent with foil. Let rest for at least 5 minutes before serving.
For the Garlic Herb Butter
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Cream softened butter with a spoon or mixer just until smooth. Stir in garlic and chopped herbs until combined.
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Spoon butter mixture onto a square or parchment paper, plastic wrap or wax paper and shape into a log (about 6 inches long). Pull the paper or plastic wrap tightly around it and roll up, twisting the ends tightly.
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Chill in the refrigerator until the butter is solid again, about 2 to 3 hours. Slice and serve on bread, steak, potatoes, shrimp whatever you want!
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