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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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We have these tempting steaks weekly. Whenever I suggest a change in the recipe, my husband reminds me, Don't fix it if it's not broken. If neighbors happen to drop by when I'm preparing steaks, I cut the meat into cubes and grill it on skewers with onions and mushrooms as appetizers. -Rosalie Usry, Flaxton, North Dakota Ingredients:
2 beef ribeye steaks (about 1 inch thick and 12 ounces each) |
1/3 cup hot water |
3 tablespoons finely chopped onion |
2 tablespoons red wine vinegar |
2 tablespoons olive oil |
2 tablespoons soy sauce |
1 teaspoon beef bouillon granules |
1 garlic clove, minced |
1/2 teaspoon paprika |
1/2 teaspoon coarsely ground pepper |
Directions:
1. Pierce both sides of steaks several times with a fork. In a small bowl, combine the remaining ingredients. Remove 1/2 cup marinade to another bowl; cover and refrigerate until serving. Pour remaining marinade into a large resealable plastic bag; add the steaks. Seal bag and turn to coat; cover and refrigerate overnight.
2. Drain and discard marinade. Grill steaks, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Warm reserved marinade; serve with steaks. Yield: 2 servings.
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