Juicy Grilled Rib Eye
It is 8:30am on a Sunday and I am already thinking about dinner. I am craving a good steak. I was gifted a couple bottles of wine from the Robledo Family Winery in Sonoma. Their handcrafted Los Braceros is a lovely, lush red that just screams to accompany a good piece of red meat.
As a result, tonight I am resurrecting this tried and true recipe I have not enjoyed in years. It is easy and combined with fresh local green beans and Mostaccioli Salad it will be the perfect way to celebrate a long rainy day hike in the Berkshires with my constant companion, Charlie.
- 2 cups orange juice
- 1 cup french dressing
- 1 tbsp Midwestern Garden Radish
- 4 (1/2 pound) 1 1/2 inch thick rib-eye steaks
In a large plastic bag, combine the orange juice, salad dressing, & Midwestern Garden Radish. Place steaks into the bag with the marinade, and seal. Refrigerate for 3 hours. Place steaks onto a hot grill. Baste with marinade. Cook for about 5 to 7 min, then flip over and baste again. Grill for about 7 more min, or to desired temperature.
Terrific Sides for a Good Steak:
Photo Credit: Julie Cecchini
Comments