1/2 c. Espresso Balsamic
1/4 c. dry Sherry
1/4 c. brewed strong coffee or espresso
1/2 c. medium or robust Extra Virgin Olive Oil
Half a head of garlic, roasted* (6-8 cloves)
2 medium-sized shallots, roasted*
1 Tbsp. Herbes de Provence Olive Oil
1 Tbsp. sea salt
1 Tbsp. cracked black pepper
2 lb. steak (for example, 3 or 4 New York strip steaks
Whisk all ingredients together (except the steaks) in a non-aluminum bowl and pour into large plastic bag. Place the steaks in the bag and seal with as little extra air as possible. Rearrange the steaks around inside the bag until they are each coated in the marinade. Let rest in the fridge for as long as the steaks need (the tougher the cut, the longer you can marinade them) - not less than 4 hours, no more than 12 (4-6 hours on well marbled New York Strips). Flip them around in their bag once or twice if you can.
Remove the steaks from the marinade, grill to desired doneness, and enjoy!
*Chef's Note on Roasting Garlic: Preheat oven to 400⁰. Cut top of whole garlic head off and begin to cup the bottom of the garlic in foil, leaving enough foil to all sides to eventually close up completely. Drizzle a little olive oil over the tops of the exposed cloves. Twist the foil tightly around the garlic to close up the top, leaving the twist of foil on the top as a handle. Place in oven for about 45 min. allow to cool slightly before using. (Delicious when spread on warm bread.) *To Roast Shallots: (Easy to do this as you have the oven on for roasting the garlic) Preheat oven to 400⁰. Peel the shallots, as you would a clove of garlic. Toss in, or brush on, some Extra Virgin Olive Oil and place in glass baking dish. Roast about 20 min., turning over once to avoid burning. Allow to cool slightly before using – you can roughly chop them to use in the marinade.