It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Grilled Rib-Eye Steaks In Korean Marinade
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All you need to serve a quality rib-eye is a pat of butter and a healthy appetite, especially when you use a killer marinade like this one. The Korean soy-based blend is a bit sweet, a bit spicy, and deliciously toasty thanks to a touch of sesame oil.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 tablespoons mirin (rice wine)
1/4 cup soy sauce
2 tablespoons sugar
6 cloves garlic, minced
4 scallions, white and green parts, cut into very thin rounds
1/4 teaspoon crushed red pepper
2 teaspoons toasted sesame oil
kosher salt
black pepper in a mill
2 rib-eye or market steaks, about 10 ounces each
directions
In a small bowl, mix together the mirin, soy sauce, sugar, garlic, scallions, red pepper, and sesame oil. Set the steaks on a work surface, season on both sides with salt and pepper, put them in a glass baking dish, and pour the marinade over them.
Refrigerate for 2 hours, turning 2 or 3 times. Remove from the refrigerator 1 hour before cooking.
Prepare a hot fire in an outdoor grill or preheat a stove top grill. Cook the steaks until they are just rare, about 4 to 6 minutes per side, or a little longer for medium rare.
Transfer to warm plates, cover lightly with aluminum foil, and let rest 5 minutes before serving.
Season lightly with salt and pepper and serve.
added by
caviar
nutrition data
201 calories, 7 grams fat, 21 grams carbohydrates, 9 grams protein per serving.
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