Asian Marinated Grilled Rib-Eye Steaks
Recipe: #10876
October 29, 2013
Categories: Steak, One-Pot Meal, Fathers Day, Game/Sports Day, Sunday Dinner Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Spicy, Beef Dinner, more
"In every Asian family marinade recipe there’s always a key ingredient for sweetening and tenderizing. Sometimes it’s pears, sometimes it’s kiwi. For this recipe it's Coca-Cola!"
Ingredients
Nutritional
- Serving Size: 1 (336.6 g)
- Calories 313.6
- Total Fat - 12.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 12.3 mg
- Sodium - 8248.6 mg
- Total Carbohydrate - 39.6 g
- Dietary Fiber - 3.8 g
- Sugars - 16.4 g
- Protein - 15.8 g
- Calcium - 71.7 mg
- Iron - 2.5 mg
- Vitamin C - 11.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a small bowl whisk together the soy sauce, Coke, sesame oil, and hoisin sauce. Add the garlic and scallions and whisk again.
Step 2
To marinade steaks here are two options; Place the steaks in a large deep dish, pour the marinade over them, and cover the dish tightly with tin foil or pour the marinade into a large resealable plastic bag, add the steaks, seal the bag, and shake them around till they’re coated in the marinade.
Step 3
Marinate in the fridge for up to 12 hours but NO LONGER THAN 12 HOURS!
Step 4
Pull the steaks out of the marinade, pile them on a plate, and let them rest at room temperature for 1 to 1 1/2 hours. Discard the marinade.
Step 5
Heat your grill.
Step 6
Place steaks right on the rack and let it grill until it gets a nice char, turning once (The timing will depend on the thickness of the steaks. You just want to get a nice char going, you don’t want to cook them through).
Step 7
Transfer the steaks to a cooler portion of the grill until the desired doneness, about 4 minutes for medium-rare, depending on the thickness. They’re done when the meat springs back to the touch (if you have a meat thermometer, the internal temperature should be 115°F).
Step 8
Enjoy your delicious steaks!
Tips
No special items needed.