Grilled ribeye steaks with garlic and chili

• 1/4 cup reduced-salt soy sauce

•  3 tablespoons vegetable oil

•  2 tablespoons lemon juice

•  2 tablespoons packed brown sugar

•  6 cloves garlic, crushed

•  1 teaspoon hot pepper flakes

•  4 ribeye steaks, 1 inch (2.5 cm) thick (about 2 lbs/1 kg total)

Gremolata with basil:

• 1/4 cup fresh basil, chopped
•  2 teaspoons grated lemon zest
•  1 clove garlic, finely chopped

PREPARATION

How to prepare the ribeye steaks

1. In a shallow glass dish, whisk together soy sauce, oil, lemon juice, brown sugar, garlic and hot pepper flakes. Add steaks and turn to coat well. Cover dish with plastic wrap and marinate in refrigerator for 15 minutes.

2. Prepare a medium-high braise. Remove steaks from marinade (discard) and place on oiled barbecue grill. Close lid and cook for 10 to 12 minutes for medium-rare or to desired doneness (turn steaks halfway through cooking).

3. Just before serving, sprinkle steaks with gremolata.

Preparation of gremolata

4. In a small bowl, combine all ingredients.

Makes about 1/4 cup (60 mL) gremolata.