Red Wine Marinated Steak
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving of 4: about | - |
| cal | 159 |
| pro | 24 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 52 mg |
| sodium | 156 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 18% |
| folate | 5% |
Suggested Recipes
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1/2 cup (125 mL) red wine
2 tbsp (25 mL) chopped fresh thyme
2 tbsp (25 mL) olive oil
3 cloves garlic, smashed
1/2 tsp (2 mL) each salt and pepper
1 (2 lbs/1 kg) inside round marinating steak, 1 inch (2.5 cm) thick
Preparation:
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.
Additional Information
-
Substitution: For a nonalcoholic version, use 1/4 cup (50 mL) wine vinegar instead of the wine.
Tags:
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