January 6th, 2016
Roast garlic and shallot in 375 F oven, wrapped in foil and drizzled with olive oil, for about 35 minutes (you'll know when it's done it smells divine).
Squeeze garlic from skin (it will be very soft) and remove skin from shallot and chop finely—put into glass bowl. Add all other ingredients except salt and steak. Mix to combine and pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours or longer in the refrigerator.
Sprinkle with salt (as much as you want) and grill to your taste (I prefer med-rare to rare). Serve and enjoy.