Recipe courtesy of Sandra Lee
Tart and Tangy Rib-Eye Steaks
Getting reviews...
- Level: Easy
- Total: 43 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 922
- Total Fat
- 71 g
- Saturated Fat
- 31 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 66 g
- Cholesterol
- 238 mg
- Sodium
- 630 mg
- Level: Easy
- Total: 43 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 8 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 922
- Total Fat
- 71 g
- Saturated Fat
- 31 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 66 g
- Cholesterol
- 238 mg
- Sodium
- 630 mg
Ingredients
Directions
- Preheat grill to medium-high heat
- In a large resealable plastic bag combine mustard, steak sauce, garlic, and parsley. Massage the bag to combine the ingredients.
- Place steak into bag with the marinade and massage bag to coat steaks. Allow to marinate for a least 30 minutes or as long as overnight, refrigerated.
- Remove steaks from bag and sprinkle both sides with the steak seasoning. Place on a well oiled grill and cook 4 minutes per side for medium-rare.
