ell.
Add rib eye steaks to marinade and refrigerate for 2 hours.
lastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze
nd paprika together.
Sprinkle steaks with salt and pepper. then
hili powder.
Cut the rib-eye steaks into 1-inch chunks, removing
ncorporated.
Prepare the grill for direct cooking over high heat
Whisk first 8 ingredients in a medium bowl.
Place steaks in a large resealable bag and pour in the marinade. Seal and refrigerate for 2 hours, turning occasionally.
Remove steaks from fridge for 30 minutes, then remove from marinade and pat dry.
Mix paprika, salt and pepper and rub into both sides of the steak.
Preheat grill to high and cook 8 - 10 minutes for medium-rare, turning once.
Let rest for 5 minutes before serving.
Time does not include time to marinate (2 hours).
Heat grill. In a small bowl, combine spicy seasoning mix, 1/2 tablespoon salt and 1/4 tablespoon ground black pepper. Sprinkle mixture evenly over steaks.
Grill steaks for 10 minutes or until thermometer inserted into meat, not touching bone, reads 145\u00b0F for medium rare.
Meanwhile, place large skillet over medium heat, cook bruschetta mix and barbecue sauce for 2 mins or until mixture is slightly thickened, stirring occasionally. Stir in scallions. Spoon bruschetta mix evenly over steaks. Sprinkle with remaining scallion.
Heat a frying pan over high heat. Lightly coat steaks with oil and season. Cook for 3 mins then flip and cook for another 3 mins, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins.
Meanwhile, to make the mushroom sauce, heat oil and butter over medium heat. Saute mushrooms and garlic for 3-4 mins. Add sour cream and horseradish. Bring to a simmer. Season to taste.
Serve steaks with mushroom sauce, green beans and potatoes.
Steak Preparation:
Take out steaks from freezer, unwrap. You might
In a large resealable plastic bag, combine the first 7 ingredients.
Add the steaks.
Seal the bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade.
Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or desired doneness.
re ash white.
Sprinkle steaks with salt and pepper, as
ater; simmer over low heat for about 10 minutes, stirring occasionally
Combine all ingredients except for rib-eye steaks in a small bowl until paste forms.
Rub paste into steak and marinate in refrigerator for 1 hour.
Grill to desired doneness over hot fire.
Brush steaks lightly with olive oil.
In a small bowl, combine all seasonings.
Sprinkle seasonings over steaks and press into both sides.
Cover and chill for 1 hour.
Grill steaks, turning once, over medium-hot coals 14 to 18 minutes for rare; 18 to 22 minutes for medium; 24 to 28 minutes for well done.
Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley, if desired.
Yields 8 servings.
move steaks from the refrigerator and let them sit for
Brush steaks lightly with olive oil.
In a small bowl, mix all seasonings.
Sprinkle seasonings over steaks and press into both sides.
Cover and chill for 1 hour.
Grill steaks, turning once, over medium hot coals 14 to 18 minutes for rare and 24 to 28 minutes for well done.
mix.
Prepare steaks by scoring any
alt and pepper steaks to taste.
Place steaks in hot skillet
llow the chile to soften for 20-30 minutes, turning occasionally
5 to 20 minutes. Rub steaks evenly with steak seasoning (I