1 1/2 pounds rib eye steaks
1/4 cup olive oil
1/4 cup sherry vinegar
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
2 medium potatoes (about 1 1/2 pounds), cut into shoestrings
3 tablespoons olive oil
1 teaspoon salt
Pepper, to taste
Preheat grill to medium-high heat.
For steaks, whisk together oil, vinegar, garlic and Worcestershire sauce in large glass dish. Place steaks in dish; turn to coat with marinade. Let steaks marinate 10 to 20 minutes, turning once.
Meanwhile, preheat oven to 425 degrees F. Coat two baking sheets with cooking spray.
For fries, toss together potatoes, oil and salt in bowl. Arrange potatoes in single layer on baking sheets. Bake until potatoes are crisp and edges turn golden brown, 18 to 20 minutes.
Grill steaks to desired doneness, 8 to 12 minutes for medium-rare to medium doneness. Serve shoestring fries on top of steaks.