Ingredients
2 beef ribeye steaks (about 1 inch thick and 12 ounces each)1/3 cup hot water3 tablespoons finely chopped onion2 tablespoons red wine vinegar2 tablespoons olive oil2 tablespoons soy sauce1 teaspoon beef bouillon granules1 garlic clove, minced1/2 teaspoon paprika1/2 teaspoon coarsely ground pepper
Preparation
Pierce both sides of steaks several times with a fork. In a small bowl, combine the remaining ingredients. Remove 1/2 cup marinade to another bowl; cover and refrigerate until serving. Pour remaining marinade into a large shallow dish; add the steaks. Turn to coat; cover and refrigerate overnight.
Drain and discard marinade. Grill steaks, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steaks.
