4 (1 1/4 inch thick) T-bone or Porterhouse steaks
Lemon-Herb Marinade (see below)

Place steaks in a large baking dish. Pour marinade over; cover, refrigerate for 2 hours, turning occasionally. (Steak may also be marinated in a Ziploc bag).

Let stand 20 minutes at room temperature.

Prepare barbecue. When coals are white hot or gas grill has reached 400°F, remove steaks from marinade and grill until desired doneness.

Sprinkle steak lightly with onion powder, garlic, powder and salt and pepper during grilling (on both sides).

Make a butter for serving over steak by combining 2 tbsp. fresh parsley with 1 stick softened butter.

Serves 4.

Serve with ripe tomato salad or baked potatoes or potato salad.

Lemon Herb Marinade:

1/2 cup vegetable or olive oil
2 tbsp. red wine vinegar
(1/4 cup) juice and grated rind of 2 lemons
1 tbsp. fresh basil or 1 tsp. dried
1 shallot, minced or 1 large onion, minced
1/4 tsp. oregano
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
6 cloves garlic, crushed
1/2 tsp. black pepper

Process all ingredients in blender until smooth.

Submitted by: CM