2 - 3 lb Bone in Thick Cut Steak of Choice: Rib Eye, Sirloin, Chuck,
1 Large Red Onion, sliced ¼” thick
1 Tsp Oregano
2 Large Red Tomatoes sliced ¼” thick
½ Cup Olive Oil
5 Large Mushrooms, sliced medium thin
2 Tsp Salt
¼ Cup Fresh Basil, chopped
2 Tsp Black Pepper
¼ Cup Fresh Parsley, chopped
½ Cup White Rice Vinegar
¼ Cup Fresh Mint, chopped
3 Tsp Fresh Garlic, chopped
Mix all marinade ingredients together in a large pan or plastic bag and add the steak covering it with the
marinade. Refrigerate covered for at least 2 hours or overnight.
Remove meat from marinade, pat dry and set aside. Carefully remove vegetables from marinade, leaving liquid
behind. Place vegetables in a single layer in a shallow baking pan and roast at 400 for 20 minutes until soft but
When vegetables are 1/2 way done, pre-heat a grill pan to very hot. Pour remaining marinade into a separate
pan and simmer it reducing it to a light gravy.
Place meat on a hot grill pan( inside or outside grill ) for 3-5 minutes on each side for medium rare, longer for
well. Remove steak and put it on a platter and let rest for a few minutes to let the juices redistribute back
throughout the meat.
Take vegetables from oven and place over the steak. Pour heated marinate over vegetables and steak and
carve. Yields 2-4 servings