Recipe

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• 1/3 cup hot water
• 3 tbsp finely chopped red onions
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp light soy sauce
• 1 tsp beef bouillon granules
• 2 -3 garlic cloves, minced
• 1/2 tsp paprika
• 1/2 tsp fresh coarse ground black pepper
• 2 (12 oz) rib eye steaks (about 1 inch thick )

• 1 In a large zip-lock bag, combine the first 9 ingredients.
• 2 Remove 1/3 cup marinade and refrigerate.
• 3 Pierce steaks several times on both sides with a fork.
• 4 Place in the zip-lock bag and turn to coat.
• 5 Cover and refrigerate overnight.
• 6 Remove steaks, discarding marinade.
• 7 Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
• 8 Warm reserved marinade and serve with steaks.