This steak gains its robust flavour from fresh thyme, a splash of red wine and a long marinating time. Serve with crunchy green beans or peas and grilled potato wedges.
- Portion size 4 servings
- 1/2 cup red wine
- 2 tablespoons chopped fresh thyme
- 2 tablespoons olive oil
- 3 cloves garlic smashed
- 1/2 teaspoon each salt and pepper
- 1 inside round marinating steak 1 inch (2.5 cm) thick
In large shallow glass dish, combine wine, thyme, oil, garlic, salt and pepper. Add steak and turn to coat. Cover and marinate in refrigerator for 8 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
Reserving marinade, place steak on greased grill over high heat; brush with enough marinade to coat, discarding remaining marinade. Close lid and cook for 6 to 7 minutes per side or until medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes.
Cut steak in half and refrigerate one of the halves until chilled; wrap and refrigerate for up to 2 days. Thinly slice remaining half across the grain on an angle.
Nutritional facts <b>Per serving of 4:</b> about
- Sodium 156 mg
- Protein 24 g
- Calories 159.0
- Total fat 6 g
- Cholesterol 52 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Iron 18.0
- Folate 5.0
- Calcium 1.0