6 rib-eye steaks
salt and freshly ground black pepper to taste
salt and freshly ground black pepper to taste
for the marinade
2 onions, chopped
2 cloves garlic, crushed
125 ml (4 fl oz) vinegar
3 tbsp soft brown sugar
5 tsp coarse-grained mustard
13 oz (410 g) canned whole tomatoes, chopped
2 cloves garlic, crushed
125 ml (4 fl oz) vinegar
3 tbsp soft brown sugar
5 tsp coarse-grained mustard
13 oz (410 g) canned whole tomatoes, chopped
method
1. Mix marinade ingredients and marinate meat for 4 hours or overnight.
2. Remove meat from marinade and pat dry with paper towels.
3. Place on the rack of a grill pan and cook 10 cm (4 inches) under a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium).
4. Baste meat with remaining marinade during last 3 minutes of the cooking time.
5. Season meat with salt and pepper to taste and serve immediately.
2. Remove meat from marinade and pat dry with paper towels.
3. Place on the rack of a grill pan and cook 10 cm (4 inches) under a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium).
4. Baste meat with remaining marinade during last 3 minutes of the cooking time.
5. Season meat with salt and pepper to taste and serve immediately.
serving amount
serves 6
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