Instructions: Preparation for Marinade:
Combine all the marinade ingredients in bowl (I prefer a Tupperware marinading container). Add the steaks and let sit at room temperature for 1 or 2 hours, but I suggest refrigerating for at least 12 hours. Turn the steaks occasionally. This is where a marinating container comes in handy...you can shake, rattle and roll your meat all night long without making a mess!

Preparation for Rice:
Rinse the rice under cold running water until the water loses the milky look. Soak in a bowl of water for 1 hour. Drain the rice and place in a saucepan with 2 cups of cold water. Bring to a boil, turn the heat to low, and cover the pan with a tight-fitting lid. Simmer for about 15 minutes, or until the water has been absorbed and the rice is sticky and soft. Keep warm.

Preparation for Steaks:
Remove the steaks from the marinade. Grill for about 4 to 6 minutes, depending on preference. Slice the steaks thin across the grain and serve with the rice.

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