Ingredients
4
4 servings
- •¼ cup canola oil
- •¼ cup high-quality root beer
- •2 tablespoons Worcestershire sauce
- •2 tablespoons teriyaki sauce
- •2 tablespoons steak sauce (such as Heinz 57®)
- •1 teaspoon garlic salt
- •½ teaspoon onion salt
- •½ teaspoon ground black pepper
- •½ teaspoon dried basil
- •½ teaspoon ground thyme
- •½ teaspoon dried rosemary
- •4 (6 ounce) rib-eye steaks
Instructions
- Stir the canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary together in a bowl.
- Pierce the steaks in several places on both sides; arrange in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Allow to marinate in refrigerator 3 to 4 hours, flipping meat once halfway through.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade.
- Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Nutritional Facts
Per 4 servings
- Calories: 373
- Carbohydrate: 7g
- Fat: 30g
- Fiber: 0g
- Protein: 19g
- Sugar: 4g
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