- 2/3 cup sherry vinegar
- 1/4 cup olive oil
- 3/4 cup chopped fresh flat leaf parsley
- 3 tbsp. chopped fresh oregano
- 6 large cloves garlic, minced
- 1/2 tsp. red pepper flakes
- 3/4 tsp. kosher salt
- 4-3/4 inch thick rib eye steaks
In a shallow non-reactive dish large enough to hold the steaks in a single layer, add the first 7 ingredients and mix well. Save 1/3 cup of the sauce in a separate bowl. Dry the steaks before putting them in the marinade and turn to coat both sides with the marinade. Cover and refrigerate for at least 2 hours and up to 6 hours. Remove meat from refrigerator 45 minutes prior to grilling and allow to come to room temperature.
Gas grill the steaks directly over the heat, turning once, until nicely charred and cooked to your liking. (About 3 ½ – 5 minutes per side for medium rare.) After removing the steaks, let them rest covered with foil for 2 – 3 minutes before serving.
Heat the reserved sauce and spoon over the steaks.