Ingredients
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1/3 cup hot water
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2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
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2 tablespoons extra virgin olive oil
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2 tablespoons light soy sauce
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1 teaspoon beef bouillon granules
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2 -3 garlic cloves, minced
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1/2 teaspoon paprika
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2 (12 ounce) rib eye steaks (about 1 inch thick)
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1/2 teaspoon fresh coarse ground black pepper
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3 tablespoons finely chopped red onions
Instructions
- In a large zip-lock bag, combine the first 9 ingredients.
- Remove 1/3 cup marinade and refrigerate.
- Pierce steaks several times on both sides with a fork.
- Place in the zip-lock bag and turn to coat.
- Cover and refrigerate overnight.
- Remove steaks, discarding marinade.
- Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
- Warm reserved marinade and serve with steaks.