Grass-fed steaks
Marinated tender grilled steaks. Use grass-fed beef steaks of your choice. Grass-fed is a leaner option – look for the AGA stamp (American Grassfed Association) on the label.
Ingredients
- 2 tbsp Worsestershire sauce
- 2 tbsp Balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 garlic clove, minced
- 1/2 tsp black pepper
- 1 tsp seasoning of your choice I sometimes just use Adolph's seasoned tenderizer if using a tougher steak like sirloin
- 2 Grassfed steaks of your choice I prefer ribeyes
Instructions
- Mix together first 7 ingredients in a glass storage container to create marinade.
- Add steaks to the marinade, cover and refrigerate for at least 2 hours, but no more than 4 hours.
- Remove steaks from refrigerator half an hour before cooking, keeping covered. This will bring the steaks to room temperature before grilling, allowing even cooking.
- Brush grill grates with oil, and bring grill to medium-high heat.
- Grill steaks for approximately 5 minutes each side, or until they reach the desired temperature. See NOTES for the proper temperatures. Be sure to use tongs to flip the steaks, as you don't want to pierce them while cooking or the juices will be released causing the meat to dry out.
- Remove from grill, cover with foil and let rest for 5 minutes.
Notes
TEMPERATURES:
Rare = 117 º F
Medium Rare = 126 º F
Medium = 135º F
Medium well = 140 º F
Well = 149º F