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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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In summer, I love to marinate these steaks overnight, then grill them for family and friends.Tim Hanchon, Muncie, Indiana Ingredients:
1/2 cup soy sauce |
1/2 cup sliced green onions |
1/4 cup packed brown sugar |
2 garlic cloves, minced |
1/4 teaspoon ground ginger |
1/4 teaspoon pepper |
2-1/2 pounds beef ribeye steaks |
Directions:
1. In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). May be frozen for up to 3 months. Yield: 2-4 servings and about 1-1/4 pounds leftover steak.
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