Grilled Marinated Ribeyes
Source of Recipe
From "Taste of Home American Summer Cookbook"
Recipe Introduction
"These juicy steaks are a favorite meal when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you'll have a rich and hearty dinner ready to grill the next day."
List of Ingredients
◦ � cup barbecue sauce
◦ 3 tablespoons Worcestershire sauce
◦ 3 tablespoons olive oil
◦ 2 tablespoons steak sauce
◦ 1 tablespoon red wine vinegar
◦ 1 tablespoon reduced-sodium soy sauce
◦ 2 teaspoons steak seasoning
◦ 1 teaspoon hot pepper sauce
◦ 1 clove garlic, minced
◦ 4 beef ribeye steaks (8 ounces each)
Recipe
In a large resealable container, mix first nine ingredients. Add steaks; seal container, and turn to coat. Refrigerate for 4 hours or overnight.
Drain steaks, discarding the marinade.
Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135� F; medium, 140� F), 4 to 6 minutes per side.
Makes 4 servings
� Freeze option:
Freeze steaks with marinade in a resealable container. To use, thaw in the refrigerator overnight. Drain beef, discarding marinade. Grill as directed.
� Ribeyes are a favorite choice for grilling, but leaner cuts work with this marinade, too. Think top sirloin, top loin (aka, strip), flank and top blade (aka, flat iron) steaks.
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