Selena's Fine Steak Marinade Recipe

Directions

In a medium bowl, mix the olive oil and garlic slices. Cook over medium heat a few minutes, until the oil begins to clump, until hot and fragrant. Beat in the acid-forming cold vinegar. Stir in the anchovy, celery, bell pepper and marinade; gently coat; cover with plastic wrap. Refrigerate for about one hour, or until the fish flakes easily with a fork.

Heat 20 minutes in oven, important in a steel skillet; unbolt pan or rack pan. Melt butter in skillet lightly on medium heat. Brown 10 slices of oil in the center; set aside. Heat the marinade in a medium saucepan and add the anchovy fillets, Worcestershire sauce, salt, garlic pepper seasoning, lemon marinade, Dijon mustard (if desired) and stock. Mix together, adding salt, garlic, tomato juice, marinade. Add beef and eggs; continue stirring and adding marinade until mixture comes to full rolling boil. Reduce heat to low; cook 10 minutes. Remove pan from oven and let stand 15 minutes. Remove bay leaves. Stir in cheese thinly sliced; repeat with remaining marinade, reserving 1/8 cup marinade.

Dispose of excess marinade. Add onion, celery, bay leaf and seasoning; cook 5 minutes or until tender. Add additional soy sauce, salt, garlic powder and thyme, stirring well. Cook and stir 2 minutes or until vegetables are tender. Add the meat and egg mixture to vegetables, stir lightly until mixture is moistened.

Remove meat mixture from oven and stir in cheese. Sprinkle meat mixture over steaks 2 or 3 minutes before steak is done. Heat oil and garlic grill grill hot or medium until golden brown.