8 Rib-eye stakes (225g or 8oz each, cut to even thickness) 2 large red onions 50g fresh rosemary 50g fresh mint leaves 120ml bourbon whiskey 1 tbsp salt 200ml sherry vinegar 200ml tomato juice 6 cloves garlic 100ml soy sauce
Method
Combine all of the ingredients for the marinade in a food process fitted with a metal blade. Place each steak in a zip-lock bag and pour the marinade over it. Allow to sit for 2 hours at room temperature or overnight in a refrigerator. Place the meat on a hot barbecue and grill to your liking, then slice into strips.
