4 steaks of your choice - I used beef tenderloin steaks
1/4 cup olive oil
1/4 cup Worcestershire Sauce
1tbsp balsamic vinegar
1tbsp Dijon mustard
3 cloves garlic, minced
salt and pepper
Combine all ingredients in a bowl and whisk until slightly emulsified. Add your meat and marinate in the fridge for 8 hours or overnight. Take your meat out of the fridge about 30 mins before you grill. Get the grill nice and hot and then call Todd to bbq your steaks b/c I screw them up every time haha. When you take them off the grill, let them rest under a foil tent for 5 minutes before serving.
Because Todd and I are living modified paleo, I served our tenderloins on a bed of wild arugula & spinach medly (no extra dressing required) with grilled veg on the side. No carbs! We also cracked a bottle of wine (ok some carbs!) that we got on our recent wine country adventure: Cedar Creek Estate Winery Syrah - great pairing!!
|Me and Cousin David at Cedar Creek winery|