This steak was so, so good. They grilled quickly and can be marinated up to 8 hours out, which I appreciated. The marinade had a wonderful flavor to it. If it wasn’t sitting with raw beef I would have fried it up and topped the steak with it. I served it with Garlic Potatoes & what I call Babe salad (similar to a wedge salad). Huge hit for the whole family.
WWSPoints: 22 points approximately
Active: 30 mins
Total: 1 hr 20 min (plus 4-hr marinating)
8 cloves garlic, finely chopped
3 Anaheim chile peppers, stems removed, roughly chopped
3 Tbsp. finely chopped fresh oregano leaves
½ cup canola oil
3 1-in.-thick bone-in rib-eye steaks (about 1 pound each)
Kosher salt & coarsely ground pepper
1. Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hrs and up to 8 hours.
2. Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.
3. Grill the steaks until slightly charred and an instant-read thermometer registers 130 for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into ½-inch-thick slices.
Now Lets Dish- I followed this direction to a tee and it was awesome. Well done Bobby Flay, well done. Oh right, speaking of well done we did add 2 mins to each side because I like to mine that way and prefer the kiddos not to eat red, red meat. I was really happy with the potatoes and salad as sides.
On a side note, I had a genius moment after prepping the marinade. I rubbed my itchy eyes after chopping the garlic and then the peppers…hard. It was quite the ordeal but I would still say the steak was worth it!
Reference: Food Network Magazine