|Margarita's International Recipes|
I'm not particularly fond of marinated beef - I much rather enjoy the flavor of the beef itself (it may be an Argentine thing) - so it's no surprise that I wasn't crazy about this recipe. My husband, on the other hand, loved it.
The steaks are supposed to marinate for at least 4 hours. I ended up marinating them for a day and a half, as I didn't end up cooking them when I intended. I made the marinade as directed, with the exception that I didn't use "marinade" (marinador de carne), as I had no idea what it was (perhaps MSG?). The original recipe said to grill them on hot for 3 minutes on each side for medium rare. My steaks were very thick, and they needed at least 7 minutes a side to cook. Your best bet is to use a meat thermometer and check if they are done every couple of minutes.
The steaks are supposed to be served with baked potatoes mixed with bacon bits and onion - I made the potatoes the night before, planning to serve them with the beef, but then it turned out that nobody (including me) was hungry. I didn't taste them, so I can't tell you how they were.
Chihuahuan Rib Eye steak
- 1 tsp. coarse salt
- 1 tsp. Worcestershire sauce
- 1 Tsp. soy sauce
- 4 Tbsp. red wine vinegar
- 2 Tbsp. lemon juice
- 1 Tbsp. bbq sauce
- 1/4 tsp. water
- 4 Rib eye steaks
Mix all the marinade ingredients in a large bowl. Add the steaks and marinade for at least 4 hours or overnight. Grill or pan-grill until done to your liking.
Adapted from a recipe by the Tecnológico de Monterrey Campus Chihuahua