Chef Jason Alford of Roka Akor showed Kaley O'Kelley and Javier Soto how to grill an amazing steak.
"With steak you want to grill really hot so you get that nice char crust on the outside," Alford explained. "Put it up top and let it rest."
1 lb. ribeye steak
1 white onion, pureed
2 Granny Smith apples, pureed
1/2 cup rice vinegar
2 Tbsp. granulated sugar,
1 tsp. soy
Salt and pepper to taste
Combine all ingredients in large bowl and let sit for at least 30 minutes at room temperature. Reserve marinade.
Grill steak to desired doneness and slice into bite-size squares, discarding the bone if bone-in ribeye is used.
Toss in sauce (marinade) to coat.
Serve steak over rice or alongside vegetables, reserving any extra sauce for dipping.
Serves two people.
* Multiply for additional quantities of beef by the pound.