Amazing steak marinade!

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On the night before we left for Florida it was a beautiful Saturday evening so James and I decided to get some really great rib steaks and BBQ them up! We got a package of two steaks for $19 from Safeway and they were worth every penny! SOOO YUMMY! James also caramelized some onions and mushrooms on the side burner of the BBQ by thinly slicing onions & mushrooms and frying until golden with about 1/4 cup of butter and some water to really make them taste like candy.

For the potatoes James took a melon baller and hollowed out a section in the middle of the uncooked potato which he filled with butter, Southwest seasoning, chives, tons of garlic, salt, pepper and bacon... He then wrapped them in tinfoil and BBQed alongside everything else and when we cut into these potatoes it was like a flavor explosion!

For my Caesar salad I honestly normally buy one of those Et Tu Caesar Salad kits... They are SO good and way quicker than whipping up a Caesar salad from scratch. All you need is the romaine and the kit includes the dressing, croutons, Parmesan cheese and bacon bits. I will normally add half a squeeze of lemon and some pepper as well. I like the Et Tu not only because they have awesome easy salads but because they are also Canadian! My other favorite is the Italian variety with sundried tomatoes and slivered almonds. YUM!

Steak Marinade:
  • 1/2 cup soya sauce
  • 1/2 cup sliced green onions 
  • 1/4 cup brown sugar
  • 2 garlic cloves, minced
  • 1/4 tsp. ground ginger
  • 1/4 tsp. pepper
  • 2 1/2 pounds beef rib eye steaks
  1. In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for a minimum of one hour but 8 hours or overnight is best.
  2. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). 

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