New York Strip Steak Marinade

One Weber charcoal grill and a few Google searches later, I chose the marinade below from RecipeZaar.com with a few tweaks:

1/2 Cup Olive Oil
1/4 Cup Worcestershire Sauce
2 Smashed Garlic Cloves
1 tsp Oregano
1 tsp Parsley
1 tsp Basil
1 tbsp Red Wine Vinegar
Salt and Pepper to Taste

Marinaded Steaks
After lightly salting and peppering the steaks, I steeped them in the marinade for over 24 hours and grilled them for about seven minutes. I turned them over once about half way through and checked for an internal temperature of at least 130 degrees.

Toasty Edges and Asparagus
After the steaks were plated, I rolled a few asparagus I had simmering in a few inches of water for a few minutes. The asparagus was then dusted with a little butter, salt, and pepper and served with the steaks.

Medium Rare
At an internal temperature of about 130 to 140 degrees, both of these inch and a half steaks came off the grill an even medium rare throughout. Adam's opened me up to trying a lot of new dishes, including pinker meats. I admit, I'm joining the Dark Side on this one.

Good Behavior
Lily sat behind the coffee table and refused to budge until we had cleaned our plates. She's pretty well-mannered but if food is left unattended, it's hers! For wine pairings, Adam had a Californian Pinot Noir called the Smoking Loon, which was flippin' smooth and delicious! I poured myself an Italian Toscana called Santa Martina. There was also a heaping mound of fresh mashed red potatoes with the skins on the side.

I've never been much of a grilling fan, but the surprising attention to detail when setting up the coals and prepping the food is a welcome new challenge!