Teriyaki Chargrilled Rib of Beef


500g FAGE Total 2%

 2 cloves garlic, crushed

1 bulb fresh root ginger, grated

50ml soya sauce

25g brown sugar

50ml rice vinegar

4 250gm rib eye steaks or 1 kilo rib eye of beef

  1. Mix all the ingredients together, except for the beef, ensuring the sugar is dissolved in the soya sauce and rice wine vinegar before adding the yoghurt.
  2. In a large resealable plastic bag pour in half of the yoghurt mix and retain the rest as a dip to serve with the steak.
  3. Put the steaks into the bag and marinate for up to 24 hours.
  4. To cook char grill on the BBQ or in a pan.