REC; Grilled Rib-Eye with Anchovies, Mustard and Garl
On Jul 16, 5:51*pm, Peter Lucas > wrote:
> By Peter Lucas;
> 3 prime rib-eyes steaks, cut 4 1/2 inches thick
> 13 ounces canned anchovies, drained and patted dry
> 6 tablespoons whole grain mustard
> 4 tablespoons fresh crushed garlic
> 4 tablespoons salt
> Freshly ground pepper
>
> Puree the anchovy, mustard, and garlic in food processor or blender,
> to form a paste then blend in the olive oil in a stream. Grind some
> pepper onto the steaks. Rub the steak thoroughly with the marinade and
> let the steaks marinate in the refrigerator for 5 days. Grill the
> steaks to desired temperature.
> --
> Peter Lucas
> Brisbane
> Australia
that's a pretty thick steak.
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