COOKING WITH AMBASSADORS

US recipes: Grilled rib-eye steak with spinach & corn stuffed sweet potatoes (video included)

Ingredients: six (250g) rib-eye steaks; for marinade: two medium shallots, one tablespoon of fresh thyme, three tablespoons of brown sugar, 60ml cup soy sauce, three tablespoons of Worcestershire sauce, two tablespoons balsamic vinegar, 120 ml vegetable oil.

(Source: Jana Liptáková)

Ingredients: six (250g) rib-eye steaks; for marinade: two medium shallots, one tablespoon of fresh thyme, three tablespoons of brown sugar, 60ml cup soy sauce, three tablespoons of Worcestershire sauce, two tablespoons balsamic vinegar, 120 ml vegetable oil.

Preparation: Make marinade by combining all of the ingredients and pour it into large re-sealable bags then place the steaks in and shake to mix. Let sit for at least one hour. Drain the marinade from the steaks into a small saucepan, and bring to boil for several minutes. Grill steak seven minutes per side, to desired doneness. Use toppings such as BBQ sauce, fresh basil pesto or blue cheese butter.


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Theme: Cooking


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