Friday, April 30, 2010

Ribeyes with Balsamic Marinade and Summer Garden Relish

Steak and Marinade:
4 - 8 to 10 ounce Ribeye steaks
1/3 cup EVOO
1/3 -1/2 cup balsamic vinegar
1/4 cup Montreal steak seasoning
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. meat tenderizer

At least two hours before grilling: Mix all ingredients except steak in a 2-gallon Ziploc bag. Score steaks and add to marinade making sure that all surfaces of the steaks are covered. Place in refrigerator and turn every thirty minutes or so. I usually will do this step the night before and turn every so often during the next day until I grill that night.

2 pints grape tomatoes, cut into quarters
1 Japanese cucumber, diced
1 small red onion, finely diced
8 ounces balsamic vinaigrette (I use Newman's own)
salt and pepper to taste

Mix all the above ingredients the night before and place in the refrigerator tossing every so often. Once the steaks are grilled spoon over each steak and enjoy!