Anju’s marinated rib-eye steak
Total 30 min
Plus Preparation time: 15 minutes, Marinating Time: 24 hours
Makes 4 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1
6
garlic cloves, minced
1 tsp
finely minced fresh ginger
2 cups
2 cups
1/4 cup
dark sesame oil
1 tbsp
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.
Side Dish: Anju’s grilled asparagus
Nutrition
Calories 829, Protein 63 g, Carbohydrates 65 g, Fat 35 g, Fibre 1 g, Sodium 4153 mg.
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