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      Hawaiian Ribeye Steak
      4 10-12-oz boneless ribeye steaks
      1/2 cup plus 2 tbs pineapple juice
      2 tbs reduced sodium soy sauce
      2 tbs apple cider vinegar
      1 tbs brown sugar
      2 large cloves garlic, peeled, smashed, and finely chopped
      1 1/2 tsp grated fresh ginger
      Place the steaks in a single layer in a deep, non-reactive dish. In a large liquid measuring cup, whisk together the pineapple juice, soy sauce, apple cider vinegar, brown sugar, garlic, and ginger. Pour the marinade over the steaks, making sure the meat is coated on all sides.

      Cover and refrigerate for at least 40 minutes, or overnight.
      Preheat the grill and oil the grate. Remove the steaks from the marinade, and place on the grill. Discard any excess marinade.

      Grill the steaks to your desired level of doneness. (Cooking times will vary based on the thickness of the steaks, and the heat of the grill, but figure about 5 minutes per side for a 1- to 1 1/2″-inch steak cooked to medium.) When the steaks are done, transfer them to a platter and serve. Enjoy!

      Serves 4
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