1/3 cup hot water
3 tablespoon finely chopped onion
2 tablespoons red wine vinegar
2 tablespoon olive or vegetable oil
2 tablespoons soy sauce
1 teaspoon beef base
2 garlic cloves, finely minced
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
2 (12-ounce, 1-inch thick) beef rib eye steaks
In a bowl, combine the first nine ingredients. Remove 1/2 cup marinade, cover and refrigerate.
Pierce steaks several times on both sides with a fork; place in an 11 x 7 x 2-inch glass dish. Pour remaining marinade over steaks; turn to coat. Cover and refrigerate overnight. Turn steaks occasionally.
Remove steaks, discarding marinade. Grill, uncovered, over medium-hot heat for 4 to 8 minutes on each side or until the meat reaches desired doneness.
Warm reserved marinade and serve with steaks.
Makes 2 servings.