Romanian Garlic Steak

CAUTION:  If you are a fan of vampires, if you are in love with a vampire, if you even associate briefly with vampires, do not... I REPEAT...do not make this recipe!!!!  LOL  I understand that the recipe is called GARLIC steak, but I really didn't get the extent of how much garlic I was using until I walked back inside after trimming up a bush in the front yard.  I was instantly hit with this wonderfully aromatic garlic smell that I knew tomorrow would be seeping from my pores.  I also reminded myself of the wonderful kisses Chris and I would not be sharing because I don't care what anyone says...two garlic breaths don't equal each other out, they are like double trouble if you accidentally breath in as you are moving in for that special moment!  I'm just saying......

Seriously though, the big downer about this story is that the steak did not have the garlic kick that I thought it would, considering how much you use.  It was there...subtle and unobtrusive...but I had imagined it to be much more in your face.  You know, like when garlic steps into the party and screams.... "HEY!!!! I'M GARLIC... WHATSUPPPPPPPPPPPPPPPPPPPP??????"  Alas, it was more like a quiet, shy, intimidated clove that said, "hey...I'm garlic, can I come and join your party?" (shuffles feet and stares at the ground).  Don't let that stop you from trying the recipe, by all means you can make it more, you can make it scream with garlic if you really really want, but what I think that is going to take is more time and I just really thought I'd given it enough time.  If you want more....the crazy party going garlic...you are gonna have to let these bad boys marinate over night...or for at least 12 hours.

That aside, this steak was incredible!  The entire meal was just perfect...undeniably one of the best steak dinners we've had ... you gotta check out the grilled cheesy potato recipe I'll be posting tomorrow...they were INCREDIBLE!!

Romanian Garlic Steak
Adapted from Planet Barbecue by Steven Raichlen
Printable Recipe 
Ingredients:
1 lb. sirloin steaks
Sweet paprika
8 garlic cloves, minced as finely as you can
salt and pepper
1-2 Tablespoons vegetable oil
1/4 cup flat leaf parsley, chopped

Directions:
Season both sides of the steak with vegetable oil, salt, pepper, and paprika.  Top with garlic and chopped parsley and press firmly into the steak.  Let marinate in the refrigerator for 1-4 hours...but I would highly recommend at least 12-24...remember, the longer you marinate the more flavor you will get out of it.

Preheat grill to medium, medium-high.  Place steaks directly on the grill and cook until they have reached desired doneness (rare 130-135 degrees, medium-rare 140 degrees, medium 155 degrees, well done 165 degrees).  Remove from grill and let sit for 3-5 minutes before cutting into it to allow the juices to settle.  Enjoy!

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