Ingredients Jump to Instructions ↓

  1. 2 beef ribeye steaks (about 1 inch thick and 12 ounces each )

  2. 1/3 cup hot water

  3. 3 tablespoons finely chopped onion

  4. 2 tablespoons red wine vinegar

  5. 2 tablespoons olive oil

  6. 2 tablespoons soy sauce

  7. 1 teaspoon beef bouillon granules

  8. 1 garlic clove, minced

  9. 1/2 teaspoon paprika

  10. 1/2 teaspoon coarsely ground pepper

Instructions Jump to Ingredients ↑

  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. 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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