Garlic Chili Oil Rib Eye Steaks
14 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 319 |
| pro | 24 g |
| total fat | 24 g |
| sat. fat | 6 g |
| carb | 1 g |
| fibre | 0 |
| chol | 57 mg |
| sodium | 337 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 14 |
| vit A | 1 |
| vit C | 2 |
| folate | 3 |
Bob and Arlene Choquette of Second to None Meats in Calgary say, “Our beef stands alone. Naturally raised and grain-fed finished Alberta beef has a flavour you should experience on its own.” However, they're happy to share this marinade.
Ingredients
Preparation
Garlic Chili Olive Oil Marinade: In glass baking dish, combine oil, garlic, salt, pepper and hot pepper flakes. Add steaks; rub marinade all over. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place steaks on greased grill over medium-high heat; brush with remaining marinade and discard remainder. Close lid and grill, turning once, until medium-rare, about 10 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Cut each in half to serve.
Place steaks on greased grill over medium-high heat; brush with remaining marinade and discard remainder. Close lid and grill, turning once, until medium-rare, about 10 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Cut each in half to serve.
Source : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
- Keywords : Main Course; Steak; Garlic; Grill/Barbecue;
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