marinade
By Yankee Magazine|Nov 03 2007|
Ingredients
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon yellow mustard seeds, cracked
3 (12 to 14-ounce) rib-eye steaks
4 ounces Gorgonzola, crumbled
1/2 cup sour cream
Salt and freshly ground black pepper
1 baguette (about 2 feet long), split lengthwise
2 cups lightly packed arugula
Instructions
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
