- 2 steaks cut from the rib, left on the bone
For the marinade:
- ½ teasp. Sharwoods five spice powder
- 3-4 large cloves garlic, coarsely chopped
- 2-3 tablesp. soy sauce
- 1 tablesp. dry sherry
- 1 tablesp. Sharwoods barbecue sauce
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Trim the steaks. Lay in a shallow dish. Mix the marinade ingredients well and pour over the meat. Cover and marinate for one hour.
Remove the meat from the marinade and place it on the barbecue or on a preheated grill. Cook for about 8 minutes on each side.
Transfer the meat to a chopping board and let it rest for five minutes. Carve into thin slices and serve.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers