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8/3/2010CIS 1020 FINAL PROJECT MARILEE GIBBS

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Grade Mid Grade High Grade 8/3/2010CIS 1020 FINAL PROJECT MARILEE GIBBS

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8/3/2010CIS 1020 FINAL PROJECT MARILEE GIBBS

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8/3/2010CIS 1020 FINAL PROJECT MARILEE GIBBS

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8/3/2010CIS 1020 FINAL PROJECT MARILEE GIBBS

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8/3/2010CIS 1020 FINAL PROJECT MARILEE GIBBS GARLIC OREGANO ROSEMARY OLIVE OIL THYME

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8/3/2010CIS 1020 FINAL PROJECT MARILEE GIBBS PINCH OF OREGANO PINCH OF THYME PINCH OF ROSEMARY 1 TSP OF CRUSHED PEPPERCORNS 1 CRUSHED CLOVE OF GARLIC CUP OLIVE OIL TLBS REDWINE VINEGAR 2 STEAKS OF YOUR CHOICE MIX INGREDIENTS (EXCEPT STEAKS) PUT STEAKS IN GALLON ZIP LOCK BAG, ADD REST OF THE INGREDIENTS. RUB ALL TOGETHER AND PUT IN REFRIGERATOR. LET MARINADE FOR 2 TO 24 HOURS. FOR BEST RESULTS RUB MARINADE INTO STEAKS EVERY COUPLE OF HOURS. TAKE OUT OF REFRIGERATOR AND BRING TO ROOM TEMPERATOR BEFORE FORE GRILLING. MAKE SURE GRILL IS TO APROX 425 TO 450 DEGREES. HAVING IT THIS HOT WILL GIVE YOUR STEAK A GOOD SEAR TO LOCK IN THE JUICES. MAKE SURE YOU LET YOUR STEAK SET FOR 10 MINUTES BEFORE CUTTING INTO IT SO IT REMAINS TENDER AND JUICY. ENJOY!