Coke Ribeye Steaks!

Cola-Marinated Rib Eye Steaks

Serves: 4

Prep time: 10 minutes

Marinating time: 30 minutes

Grilling time: 8 to 12 minutes

Marinade

1 can (12 ounces) cola
1/3 cup canola oil
1/3 cup Weber® Chicago Steak Seasoning
4 rib eye steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat
1 large red onion, cut crosswise into 1/2-inch slices
1. In a medium bowl whisk the marinade ingredients. Reserve 1/4 cup of the marinade for the onion. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and let marinate at room temperature for 30 minutes, turning the bag occasionally. Place the onion slices in a shallow dish and pour in the reserved marinade. Carefully turn to coat. Marinate at room temperature alongside the steaks.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F) on one side of the grill and high heat (450° to 550°F) on the other side.

3. Remove the steaks from the bag and pat them dry with paper towels. Lift the onion slices carefully from the bowl, letting any excess marinade drip back into the bowl. Discard the marinade.

4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). At the same time, grill the onion slices over direct medium heat until lightly charred and tender, 8 to 12 minutes, turning once or twice. Remove the steaks and onion slices from the grill as they are done. Let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the onion slices on top.

© 2011 ACH Food Companies, Inc. Used with permission.