Recipe of the Week


Prep Time: 45 Minutes
Marinate Time: 4–6 Hours
Yields: 4 Servings

This marinade recipe was inspired by Caroline Fowler of Roswell, Ga.

Ingredients for Steak:
2 rib eye steaks
½ cup olive oil
4 cloves garlic, minced
2 tbsps red wine vinegar
½ cup soy sauce
¼ cup honey
3 tbsps Worcestershire sauce
2 tbsps chopped basil
2 tbsps chopped tarragon
1 tsp Creole seasoning
1 tsp cracked black pepper

Method for Steak:
In a small bowl, combine oil, garlic, red wine vinegar, soy sauce, honey, Worcestershire sauce, basil, tarragon, Creole seasoning and black pepper, stirring to mix well. In a zipper bag, add marinade mixture and steak, shaking vigorously to coat meat evenly. Place the filled zipper bag onto a cookie sheet and refrigerate 4–6 hours, shaking vigorously each hour. When ready to cook, heat a grill to medium-high heat according to manufacturer’s directions. Place steak on the grill for approximately 6 minutes on each side. When steak is cooked, let rest on a cutting board for 10 minutes then cut into 1-inch cubes. Serve with the Ultimate Dipping Sauce.

Ingredients for Ultimate Dipping Sauce:
½ cup mayonnaise
2 tbsps mustard
4 tbsps ketchup
3 tbsps chile sauce
⅛ tsp cayenne pepper
½ tsp steak seasoning
⅛ tsp onion powder

Method for Ultimate Dipping Sauce:
In a small mixing bowl, combine all ingredients. Refrigerate at least 1 hour before serving.





























































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