I’ve mentioned before that my two boys love steak, which really makes me happy. They can choose to be vegetarians when they grow up if they want.
For now, I’m loving all the protein and iron they get from meat, and I love steak, too!
This recipe has a super quick marinade that adds a little sweetness and a lot of flavor to the meat. I love the added flavor that comes from grilling, but of course you can use a saute pan, too.
Ingredients:
- 1/2 cup apple cider
- 2 teaspoons low-sodium soy sauce
- 1/2 teaspoon brown sugar
- 1 (approximately 3/4 pound) rib-eye steak
- Salt and pepper
- Olive oil
Preparation:
Serves 2
Prep Time: 5 minutes (plus about 1 hour marinating time)
Cooking time: less than 10 minutes
Start by removing any excess fat from your steak. A boning knife works well for this.
Combine the cider, soy sauce, and sugar in a large zip-lock plastic bag. Add the steak and place the bag in the refrigerator for at least 45 minutes and up to two hours.
Preheat a stove-top grill or your outdoor BBQ. While the grill is heating up, remove the steak from the bag, generously season both sides with salt and pepper and drizzle with olive oil. Place the steak on the grill. You should hear a sizzling sound right away. If you don’t, your grill’s not hot enough yet. Wait until it’s very hot and listen for the sizzle!
Keep the heat at medium and cook the steak to the desired doneness. For medium-rare, cook for about 3 1/2 minutes per side. The bottom should be very nicely browned before you flip it over.
Use tongs to remove the steak from the grill, place it on a plate, and cover with foil. Let it rest for at least 5 to 10 minutes before serving and slicing.
(You can use your remaining marinade for a light sauce. Simply bring it to a boil in a small saute pan and simmer for about 5 minutes.)
Some additional notes:
Try not to move the steak during the first couple minutes of cooking. This will allow it to form a nice, brown crust. Metal tongs are the perfect cooking tool to flip the meat over.
