- 6 [1-inch / 2.5-cm thick each] rib eye steaks
- 1 cup [250 mL] soy sauce
- 1 clove garlic, crushed
- 1/4 cup [60 mL] salad oil
- 1/4 cup [60 mL] dry red wine
- Juice of small piece celery [approximately 1/4 medium stalk]
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- Arrange steaks into a shallow glass dish.
- Mix together soy sauce, crushed garlic, salad oil, dry red wine and celery juice [cut celery into tiny pieces and press pieces through a garlic presser - an easy yet important step in this recipe].
- Pour this marinade all over the steaks; leave steaks to marinate for only 30 minutes.
- Preheat barbecue until charcoals become gray, almost white.
- Remove steak from marinade draining excess marinade.
- Grill steaks over hot barbecue rack, until done to taste.
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