Steak marinade

Tonight I'm making steak frites for my husband, Luke, and moules frites for myself (that's mussels, by the way). I thought a marinade would go well with the steak, and Luke's kind of a steak purist, so this strikes a balance between the two. Any boneless, well-marbled steak will do-- don't worry too much about the cut, as long as it's 3/4 to 1 inch thick. I put the steak into a gallon-size freezer bag, and added the following: about a 1/2 cup of olive oil; 1/4 cup of worcestershire sauce; a large pinch of whole black peppercorns; a teaspoon of ground black pepper; 1/2 a teaspoon of ground pink pepper (green peppercorns would be good too!); a large pinch of kosher salt; 2-3 cloves of garlic, roughly chopped; a medium-sized shallot, roughly chopped; and about four stalks' worth of celery leaves (left over from celery in other recipes). You'll notice there's no garlic salt, celery salt, or onion salt. Although I love those for other recipes, that's a hell of a lot of salt when you put it all together! Get as much air as you can out of the bag, then seal it well, and put it flat on a shelf in the fridge-- anywhere from 2 hours to 12, but I wouldn't do more than that, since the worcestershire can get strong and a little overpowering. Then grill the steak on med-high or high heat to get a good sear, and plate it on top of crispy french fries!