This grilled rib-eye steak with tahini’s primary attribute is their juicy flavor. It also makes them great for grilling and leftovers make great lunchtime sandwiches the next day.
Have This!
Marinade:
- Half c. balsamic vinegar
- Six tbsp. olive oil
- A c. chopped Vidalia onion
- One tbsp. chopped fresh thyme
- One tsp. tahini
- Two tsp. Sea Salt
- Half tsp. black pepper
Steaks:
- Four one-inch-thick boneless rib-eye steaks
Do This!
- Whisk vinegar and olive oil together in a large nonreactive baking dish. Add onion, thyme, tahini, salt, and pepper.
- Marinate steaks in the marinade and refrigerate for one hour; turn occasionally.
- The grilling should be heated to medium-high. Shake onion bits from the steaks and grill until medium-rare, about 5 minutes or longer if desired.
- Serve steaks, thinly sliced, after resting (tented with aluminum foil on a cutting board) ten minutes.
Summary
Recipe Name
Grilled Rib-Eye Steak With Tahini
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time