I'm not particularly fond of marinated beef - I much rather enjoy the flavor of the beef itself (it may be an Argentine thing) - so it's no surprise that I wasn't crazy about this recipe. My husband, on the other hand, loved it.

The steaks are supposed to marinate for at least 4 hours. I ended up marinating them for a day and a half, as I didn't end up cooking them when I intended. I made the marinade as directed, with the exception that I didn't use "marinade" (marinador de carne), as I had no idea what it was (perhaps MSG?). The original recipe said to grill them on hot for 3 minutes on each side for medium rare. My steaks were very thick, and they needed at least 7 minutes a side to cook. Your best bet is to use a meat thermometer and check if they are done every couple of minutes.

The steaks are supposed to be served with baked potatoes mixed with bacon bits and onion - I made the potatoes the night before, planning to serve them with the beef, but then it turned out that nobody (including me) was hungry. I didn't taste them, so I can't tell you how they were.

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Chihuahuan Rib Eye steak

Ingredients

• 1 tsp. coarse salt
• 1 tsp. Worcestershire sauce
• 1 Tsp. soy sauce
• 4 Tbsp. red wine vinegar
• 2 Tbsp. lemon juice
• 1 Tbsp. bbq sauce
• 1/4 tsp. water
• 4 Rib eye steaks

Instructions

Mix all the marinade ingredients in a large bowl. Add the steaks and marinade for at least 4 hours or overnight. Grill or pan-grill until done to your liking.

Adapted from a recipe by the Tecnológico de Monterrey Campus Chihuahua