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
- 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.
- 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.
- Put the steaks into the bag and marinate for up to 24 hours.
- To cook char grill on the BBQ or in a pan.