Ingredients
6 x 8oz bison ribeye steaks
4 tbsp fresh rosemary
1 pod vanilla bean
1/2 cup roasted garlic
1 cup extra virgin olive oil
3 tbsp course sea salt
3 tbsp cracked black peppercorns
Preparation
in a food blender puree all ingredients (except the salt, put the salt on the steaks just before grilling) together to make a paste. For the vanilla bean scrape out the gewy seeds from the centre and put the pods into your sugar. Place your steaks and paste into a large freezer bag massaging the ingredients together. Allow to marinade overnight.
