"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Grilled Rib Eye Steaks, by Allison Tanner, is from The Hannemann Campsite Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. soy sauce 1/2 c. sliced green onions 1/4 c. packed brown sugar 2 garlic cloves, minced 1/4 tsp. ginger 1/4 tsp. pepper Beef Rib Eye Steaks
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 8 hours or overnight. Drain and discard marinade. Grill steaks, uncovered, until meat is done.
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