2 boneless strip steaks, 1¼–1½ inches thick
1 cup Italian parsley, chopped
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon salt
Pepper, freshly ground, to taste
- Trim excess fat from meat.
- Place steaks, parsley, garlic, olive oil, and Basil oil in gallon-sized plastic bag and marinate for a minimum of four hours in refrigerator.
- Season steak with salt and pepper. Grill or broil meat until desired doneness.
Tip: Crush the cloves of garlic with the flat of your knife before peeling and mincing to make peeling easier.