Steak Infused with Olive Oil and Herb Marinade

Recipes

Infused Steak with Herb and EVOO Marinade

Experience the Flavorful Delight of our Grilled Marinated Steak with Vignoli Polifenoli Coratina EVOO. Quick prep, irresistible taste. Get grilling now

Coratina Monocultivar Extra Virgin Olive Oil

Ingredients

Serves: 4

Green part of two medium-sized spring onions
1 cup of fresh parsley leaves + ½ cup for garnishing
2 cloves of garlic, peeled
8 tablespoons of Vignoli Polifenoli Coratina Monocultivar Extra Virgin Olive Oil
2 tablespoons of delicate wildflower honey
2 tablespoons of freshly squeezed lemon juice
3 teaspoons of Worcestershire sauce
1 teaspoon of freshly ground black pepper
2 steaks, 1 inch thick, with a total weight of 35 oz.
Salt to taste

60 gr green part of two medium-sized spring onions
40 grams + 20 grams for garnishing fresh parsley leaves + ½ cup for garnishing: Approximately
6 grams cloves of garlic, peeled
112 grams Vignoli Polifenoli Coratina Monocultivar Extra Virgin Olive Oil
40 grams delicate wildflower honey
30 grams freshly squeezed lemon juice
15 grams Worcestershire sauce
5 grams freshly ground black pepper
2 steaks, approximately 495 grams per steak
Salt to taste

Directions

Combine the chopped green part of two spring onions, 1 cup (20 grams) of fresh parsley, and the garlic cloves in a medium bowl. Mix in Vignoli Polifenoli Coratina Monocultivar Extra Virgin Olive Oil, honey, freshly squeezed lemon juice, Worcestershire sauce, and black pepper.
Place the steaks in a high-sided baking dish and pour the marinade over them. Cover with plastic wrap and refrigerate for 1 hour, flipping the steaks halfway through.
Remove the steaks from the refrigerator and let them come to room temperature. Preheat a non-stick grill pan over medium-high heat. Drain the steaks and cook for 2 minutes per side, turning 90 degrees for grill marks. Let the steaks rest on a wire rack for 3 minutes before serving.

Combine the chopped green part of two spring onions (approximately 60 grams), 1 cup (20 grams) of fresh parsley, and the garlic cloves in a medium bowl. Mix in 112 grams of Vignoli Polifenoli Coratina Monocultivar Extra Virgin Olive Oil, 40 grams of honey, 30 grams of freshly squeezed lemon juice, 15 grams of Worcestershire sauce, and 5 grams of black pepper.
Place the steaks in a high-sided baking dish and pour the marinade over them. Cover with plastic wrap and refrigerate for 1 hour, flipping the steaks halfway through.
Remove the steaks from the refrigerator and let them come to room temperature. Preheat a non-stick grill pan over medium-high heat. Drain the steaks and cook for 2 minutes per side, turning 90 degrees for grill marks. Let the steaks rest on a wire rack for 3 minutes before serving.