We always have garlic on hand since I pretty much put it in everything except eggs. This recipe is always a hit with anyone who loves the stinky stuff. We usually have this with sauteed mushrooms drizzled with the left over garlic-infused oil.
What you'll need:
Mix all of these ingredients together. Place the steaks in a Ziplock bag and add in your marinade, coating each steak well. Seal, removing as much air as possible from the bag and place in your fridge for 8 - 24 hours.
In a sauce pan, pour in one cup of olive oil and add in another head of garlic that has been separated, peeled and crushed with the back of a wide knife. Cook the garlic on low heat until it is golden brown and tender, usually for around 20 minutes. Remove the garlic from the oil once done.
Preheat your grill or skillet to high heat. Remove your steaks from the bag, season with salt and pepper and cook to your preferred temperature. When done, plate and drizzle over your balsamic vinegar and spoon your oil roasted garlic over the top. Use the leftover garlic-infused oil to drizzle over grilled veggies, or as a dip for crusty French bread.