Categories: Steak

Ingredients

• 8 garlic cloves, finely chopped
• 3 Anaheim chile peppers, stems removed, roughly chopped
• 3 tbsp. finely chopped fresh oregano leaves
• 1/2 cup canola oil
• 3 1-inch thick bone-in rib-eye steaks
• Kosher salt and black pepper

Directions

1. Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.

2. Preheat a grill to high. Remove the steaks from the fridge 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.

3. Grill the steaks until slightly charred and cooked through, about 4 minutes per side for medium rare. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into 1/2-inch thick slices.

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