| | Marinated Hickory Steaks
two 1 inch round bone shoulder steaks, about 4 pounds total
10 small cloves of garlic, peeled
Seasoned salt, pepper
1/2 cup of salad oil
1/2 cup of wine vinegar
1 tablespoon of Worcestershire sauce
Polka dot each steak with 5 cloves garlic; Insert tip of knife in meat and push in garlic clove as you remove the knife. Sprinkle steaks generously with seasonings. Combine salad oil, vinegar, and Worcestershire for marinade. Pour over steaks in shallow dish and refrigerate overnight, or let stand several hours at room temperature. Turn meat occasionally.
Grill over hot coals with hickory, about 15 minutes on each side, or till done to your liking; baste frequently with marinade. Heat remaining marinade and serve with steak. |
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