I like to take my steaks and marinade for 2 days in a gallon bag. I use olive oil, lots of chopped garlic, salt, pepper, paprika, montreal steak seasoning.
Just grill it to your liking. I cover it with chantrells sauted in oilve oil. Once cooked add some white or red wine. Add a bit of corn starch and let it thicken a bit then season with a dash of salt and peper. If you want to retain more of the natural flavor use the white wine.
Its tough because the steak is very lean but everything else is so bad. I love pasta and potatoes and the like but shy away also.
So I just keep grillin! For a side dish I like Asparagus or sliced baby zucs grilled with a light coat of olive oil and salt and pepper.
