East Coast Cowboy Steak
From Flavours of Prince Edward Island: A Culinary Journey
Prep time: 5 minutes
Pan Grill time: 5-8 minutes
4 rib eye, bone in – not too thick for this recipe (or whatever you’re favorite grilling boneless steak is – we love strip loin)
1 cup balsamic vinegar
½ cup brown sugar
Salt & pepper
¼ cup maple syrup
3 tbsp fresh oregano leaves, chopped
1 bay leaf
2 tbsp garlic, minced
Dash Tobasco sauce (or whatever your favorite hot sauce is – I used Cholulu brand chili & garlic hot sauce this time)
1. Mix all the marinade ingredients in a large zip lock baggie and add the steaks. Marinate on the counter for 1 hour. Coming to room temperature for grilling makes for quick cooking just to your liking.
2. Heat a heavy bottomed fry pan or skillet over high heat. Once it’s hot, add the steaks and grill for 3-4 minutes per side.
4. Remove from the grill and place on a cutting board, cover with foil for a couple of minutes.
The cookbook suggests serving with a warm Sour Cream Potato Salad, but I opted for just roasting thin potato wedges, tossed with chopped rosemary, salt, pepper and olive oil at 400°F/200°C for 20 minutes or so. Toss once during roasting so both sides are crispy and golden.
It's also great with just a simple vinaigrette over spicy greens.
Ruth's note: I make the full recipe even when I'm only grilling 2 steaks, and keep half in the fridge for another time. It's great on flank or hangar steak (overnight), and boneless chicken breasts.