Beef Rib Steaks
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INGREDIENTS 4 beef rib steaks, cut 1-inch thick, excess fat removed
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 onion, chopped
4 garlic cloves, crushed to a paste
1 small sweet red pepper, halved, seeded, and finely chopped
1/2 teaspoon dried thyme leaves
Salt and pepper
8 tablespoons lemon compound butter, see recipeWith a sharp knife, slit the border of fat around each steak at 1 1/2-inch intervals - cutting right through to the meat.
Mix the vinegar, mustard, onion, garlic, red pepper and thyme. Spread the steaks with this mixture, wrap them in foil and let them marinate for several hours. Then drain the steaks, reserving the marinade.
Pat the steaks dry and grill them for 3 to 5 minutes on each side, or until they are browned on the outside, but still pink in the middle.
Remove the steaks from the grill and season them with salt and pepper. Spread on the remaining marinade, place a piece of lemon butter on each one and serve.
Serves 4