When it comes to a good tasting steak Cal Flame has all the tools to enhance flavor and grill your meat thoroughly. Here is a recipe to marinade your steak for a delicious dinner!
2 (8 ounces) boneless rib-eye steaks
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 pinch Montreal steak seasoning, or to taste
1/3 cup extra virgin olive oil
1/3 cup Worcestershire sauce
1/3 cup soy sauce
1/3 cup balsamic vinegar
3 tablespoons Dijon mustard
3 cloves garlic, chopped
Place steaks on a flat tray and cut a slit into the steak at 1-inch intervals in the fat around the edges of the steaks. Pierce both sides of each steak a few times with a fork.
Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
Put all the following ingredients in a bowl: olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, and garlic together in a bowl.
Get a large plastic ziplock bag or a sealed container and put the steaks inside. Pour marinade over steaks to coat. Seal the ziplock and give it a good shake… or if you put the steaks in a container…cover the container with the lid and marinate steaks in the refrigerator for 2 hours.
Preheat your Cal Flame grill for medium-high heat and lightly oil the exclusive V-Grate.
Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).