Tuscan Marinated Steaks

• 6 garlic cloves, peeled and chopped
• 1/2 cup extra-virgin olive oil, preferably Tuscan
• 1/2 cup dry italian red wine
• 1/4 cup fresh oregano, chopped (or 1 tablespoon dried)
• 1/3 cup fresh sage, chopped (or 2 tablespoons dried)
• 3 sprigs fresh rosemary (or 1 teaspoon dried)
• 1 medium onion, sliced
• 1 teaspoon fresh ground black pepper
• 2 bay leaves
• 2 tablespoons grated lemon zest (or orange zest)
• 4 beef steaks (about 6 ounces each)

1. In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
2. In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
3. Wipe excess marinade from steaks and discard. Grill to taste.

garlic, extravirgin olive oil, dry italian red wine, fresh oregano, fresh sage, rosemary, onion, fresh ground black pepper, bay leaves, lemon zest, beef

Taken from www.food.com/recipe/tuscan-marinated-steaks-517939 (may not work)