 | | Directions | | Combine all except the steaks. Remove 1/2 cup marinade and refrigerate. Pierce steaks several times on both sides with a fork. Place steaks in large Ziploc bag with remainder of the marinade. Refrigerate overnight, turning several times. Steaks can be grilled or pan grilled over medium-high heat for 4-8 minutes on each side, depending on how you like your steak cooked. Warm the reserved marinade to serve beside the grilled steaks, if desired. |
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Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 2
|  | | Ingredients | | - | | 1/3 cup hot water |
| - | | 3 tablespoons onion, finely chopped |
| - | | 2 tablespoons red wine vinegar |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons soy sauce |
| - | | 1 teaspoon beef bouillon granules |
| - | | 1 clove garlic, minced |
| - | | 1/2 teaspoon paprika |
| - | | 1/2 teaspoon black pepper |
| - | | 2 beef rib eye steaks, 1-inch thick |
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