Marinated Hickory Steaks September 25, 2007

2 (1-inch) round-bone shoulder steaks (about 4 pounds total)
10 small cloves garlic, peeled
Seasoned salt
Pepper
1/2 cup salad oil
1/2 cup wine vinegar
1 tablespoon Worcestershire sauce

Dot each steak with 5 cloves of garlic. Insert the tip of a knife
in the meat and push in the garlic clove as you remove the knife.
Sprinkle the steaks generously with the seasonings. In a bowl
combine the salad oil, vinegar, and Worcestershire sauce for the
marinade. Pour the mixture over the steaks in a shallow dish
and refrigerate overnight, or let stand several hours at room
temperature, turning the meat occasionally. Broil over hot coals
with hickory, approximately 15 minutes on each side, or till done
to your liking: baste frequently with marinade. Heat the remaining
marinade and serve with the steak.