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Prep: 35 mins

Cook: 12 mins


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


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.