BEEF MARINADE
4 Ribeye Steaks 2 inches thick 1 Cup Canola Oil
OR
4 Top Round Roasts 2 inches thick 1/3 Cup Extra Virgin Olive Oil
3 tsp. Minced Garlic
1 tsp. Basil, dried
1/2 tsp. Parsley, dried
1 tsp. Salt
1 tsp. Black Pepper
1/2 Cup Heinz Apple Cider Vinegar
Juice of about 3 key limes (remove seeds)
Materials Needed:
1 large mixing bowl
1 outdoor charcoal grill
1 large mixing spoon
1 set of measuring spoons
1 glass measuring cup for liquids
1 long handled spatula (no forks until served!!)
PREPARATION:
1. Wash the meat, shake off ALL water, and place into the large bowl.
2. Mix all marinade ingredients and pour over the meat.
3. Allow the meat to marinate covered in the refrigerator for as long as you can - preferably about 8 hours.
4. Turn the meat occasionally to keep coated with the marinade.
COOKING METHOD:
1. Prepare the grill by your usual method. I don't like to use starting fluid or gas, so I place bundles of dried
grass in the bottom of the grill, then a layer of small twigs, then small mesquite sticks, then larger mesquite sticks,
and finally a layer of mesquite logs on top. The wood can then be lit with ONE common match applied to the grass. Allow
the wood to burn down to coals, adding mesquite wood if you think you will need more coals.
2. When the coals are ready (no flame remains), spread the coals evenly and cover with clean grill.
3. Remove meat from the marinade, shake off most of the oil, and place onto the grill.
4. Turn the meat once quickly to sear it and prevent juices from escaping, use tongs or a spatula
to prevent piercing the meat with a fork.
5. Turn the meat occasionally until done to your preference. This meat should be slightly less than medium,
maybe even a little on the rare side.
6. Remove the steaks when done, transfer to a cutting board, slice thinly on the diagonal at a 45 degree angle across the grain and serve.
Enjoy!!!
IMPORTANT NOTES:
1. If you can find Catclaw wood (the kind in West Texas, not the South American Catclaw), it is my opinion that the flavor
of its smoke may even be better than Mesquite wood. If you can't find either of these,
try Hickory or another hard wood suitable for cooking.
2. If you can't get Extra Virgin olive oil, just omit the olive oil. I suggest Colavita (superior!!) or Pompeian (very good!) brands.
3. Sometimes I put one or two steaks into each large ZipLock plastic bag and cover with marinade instead of using a mixing bowl.
4. Piercing the meat with a fork will allow juices to escape prematurely making your meat drier and less tasty. Avoid forks during cooking by
using a long handled spatula or long handled tongs to move or turn the meat.
{From my own adaptation in May of 2004 of a much simpler recipe found on a package of beef roast in 1998.
The original marinade was just vegetable oil and vinegar. - Glenn Humphries.}