Anju's marinated rib-eye steak
Chatelaine
* PLUS Preparation time: 15 minutes, Marinating Time: 24 hours
Lean meats and vegetables are key ingredients in the Paleo Diet.
Photo: Angus Fergusson
Ingredients
-
1
small yellow
onion
, coarsely chopped
-
6
garlic cloves
, minced
-
1 tsp
finely minced fresh
ginger
-
2 cups
granulated sugar
-
2 cups
soy sauce
-
1/4 cup
dark
sesame oil
-
1 tbsp
pepper
-
4 300g
rib-eye
steaks
-
1
green onion
, sliced diagonally
-
1 tbsp
toasted
sesame seeds
Instructions
- Combine onion with garlic and ginger in a blender. Whirl until puréed. Add sugar, soy, sesame oil and pepper. Continue whirling until mixed. Transfer mixture to a large resealable freezer bag. Add steaks and squeeze out air before sealing. Massage bag so marinade can evenly coat steaks. Refrigerate overnight or up to 24 hours.
- Remove steaks from refrigerator and let come to room temperature in the bag before grilling.
- Preheat barbecue to medium.
- Oil grill, then barbecue steaks, with lid open, 7 to 8 min per side for mediumrare. Transfer to a cutting board and let stand about 5 min. Sprinkle steaks with green onion and sesame seeds and serve.
Nutrition (per serving)
- Calories
- 829,
- Protein
- 63 g,
- Carbohydrates
- 65 g,
- Fat
- 35 g,
- Fibre
- 1 g,
- Sodium
- 4153 mg.
Side Dish: Anju’s grilled asparagus
Click here for full recipe.