1 piece of ribeye, 3 to 4 kg, thoroughly cleaned
1 cup of soy sauce
1 cup of oil or olive oil
1 cup of red wine
6 cloves of garlic, minced
1 tablespoon of vinegar
black pepper to taste
1 piece of ribeye, 3 to 4 kg, thoroughly cleaned
1 cup of soy sauce
1 cup of oil or olive oil
1 cup of red wine
6 cloves of garlic, minced
1 tablespoon of vinegar
black pepper to taste
Mix all the ingredients and let the beef marinate in this mixture for 24 hours, turning it occasionally
Remove the beef and pat it dry
Rub it with oil or olive oil and roast in a hot oven (220°C) for 25 minutes, if you prefer slightly undercooked meat; 28 or 30 minutes, if you prefer it a bit more cooked
Baste it 3 to 4 times with the liquid the beef was marinating in
Let it cool outside of the refrigerator
When serving, arrange it on a platter lined with arugula and garnish with small tomatoes cut in half.
