There's nothing quite like a marinated steak cooked to perfection. Our double beet marinade is so simple, the only difficult thing about it is to wait the 24 hours before putting the gorgeous grilling marks on them. Serve with something simple like oven roasted garlic and a freshly tossed arugula, parmesan salad with pickled red onions.
Ingredients:
-1/4 cup soy sauce
-1/3 cup avocado oil
-2 Tbsp Jonny Hetherington Essentials Beet Hot Sauce
-1/4 cup Jonny Hetherington Essentials Beet Ketchup
-1 Tbsp sea salt
-Cracked pepper to taste
-1 Tbsp dijon mustard
Method:
Mix ingredients together and pour over both sides of your steak. Cover and flip steaks when ever you think of it. 24 hours is best for total soaking time, or 3 hours min if you just can't wait.
Preheat your pan (we love our Staub Grill pan) on medium with a light coating of avocado oil.
Lay your steaks in and hear that rewarding sizzle! Quarter turn after 2 min and flip after 4 min total.
Another 1.5 to 2 min, quarter turn again to get those great grilling marks and your steak is done. (Total cooking time depends on desired result. This is for our favorite - medium rare, with on a 1.5 inch steak)
Let the steaks sit on a room temp plate covered in foil for 4 or 5 min before serving. Top with a pat of butter and the left over juices from the pan with a sprig of rosemary.
Voila! Bone in rib steak in double beet marinade.
Jonny
