From The Prairie Table Cookbook
Hands-on time: 5 minutes
Marinate time: 8 -24 hours
Grill time: 10 minutes
Resting time: 10 minutes
Serves 2
Ingredients:
2 rib eye steaks (I actually couldn’t find any so I used T-bones)
Marinade:
½ cup soy sauce
½ cup sliced green onions
¼ cup brown sugar
2 large garlic cloves, minced
¼ tsp ground ginger
¼ tsp ground black pepper
Directions:
1. Whisk all marinade ingredients together in a zip lock baggie, add the steaks and make sure they’re coated on both sides. Refrigerate for 8-24 hours, flip the steaks over a couple of times to make sure the marinade works its magic evenly.
2. Before grilling, allow the steaks to come to room temperature (at least 30 minutes).
3. Grill steaks 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 10 minutes. This allows the meat to relax and become more tender.
Grass fed beef is leaner, denser and has a very different texture.
2 comments:
That beef and asparagus is looking delicious!
We recently started Beef
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Great story you got here. It would be great to read something more concerning that matter. Thanx for posting that info.
Joan Stepsen
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