This is an ideal marinade for tender cuts such as porterhouse, New York strip,
Denver, sirloin, rib-eye, and flat-iron steaks.

Makes enough for 2 large steaks or 4 small steaks

INGREDIENTS

• ½ cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 6 garlic cloves, sliced
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons chopped fresh sage
• 2 teaspoons fennel pollen (see Sources) or ground fennel seeds

PREPARATION

1. Place the olive oil in a small bowl, add the garlic, red wine vinegar, salt, black pepper, rosemary, sage, and fennel pollen (or ground fennel seeds). Stir well.
2. Place the steaks of your choice in a large zipper-lock bag. Pour in the marinade, seal the bag, and turn to ensure the steaks are coated with the marinade.
3. Marinate the steaks for 2 hours at room temperature or refrigerate overnight. Turn the bag from time to time to redistribute the marinade.
4. Let the marinated steaks sit at room temperature for 2 hours and pat dry before grilling.