RED WINE STEAK MARINADE
This easy marinade recipe makes the best, most flavorful steaks with a sublte hint of red wine!
Provided by Julie Evink
Categories Main Course
Time 2h22m
Number Of Ingredients 8
Steps:
- In a small bowl whisk all the ingredients except the steak.
- Add steaks to a resealable zip lock bag or large bowl and pour the marinade over the top of the steak. Squeeze as much air out of bag as possible and seal.
- Marinate for at least 2 hours or overnight.
- To make steaks in skillet: Turn heat to high and let preheat a few minutes until skillet is hot. Place steaks in skillet. Cook each side for 3 minutes. Reduce heat to medium-high. Cook steaks to the desired doneness, flipping as needed. It will take about 10 minutes depending on thickness of steaks. I prefer mine to be about 145 degrees which is medium.
- To make steaks on the grill. Preheat grill to medium-high. Place steaks on grill. Cook 4-6 minutes per side or until the internal temperature reaches at least 145 degrees F for medium.
- Let steaks rest 3 minutes before serving.
Nutrition Facts : Calories 545 kcal, Carbohydrate 3 g, Protein 35 g, Fat 39 g, SaturatedFat 13 g, Cholesterol 104 mg, Sodium 925 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAK SHISH KABOBS IN RED WINE MARINADE
Tenderize your beef shish kabobs with this fragrant red wine marinade with a hint of rosemary. Add your favorite vegetables and you're in for an easy and memorable meal!
Provided by Marjory Pilley
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Mix marinade ingredients together and pour into a large bag that seals or a flat container.
- Add beef to bag and marinate for at least 2 hours and up to 24 hours.
- Remove beef from marinade, discarding excess marinade.
- Assemble shish kabobs by alternating meat cubes and vegetables on a skewer. 3 pieces of meat fit nicely on a 12 inch skewer.
- Grill over medium heat for about 3 minutes on each side. Use an oven mitt to turn the skewers.
Nutrition Facts : Calories 357 kcal, Carbohydrate 7 g, Protein 34 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 92 mg, Sodium 484 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
VEGETABLE STEAK KABOBS
The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. -Norma Harder, Weyakwin, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight., Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables., Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 99mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
BEEF AND VEGETABLE KABOBS IN RED WINE MARINADE
Make and share this Beef and Vegetable Kabobs in Red Wine Marinade recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In zip-top plastic bag, combine first 6 ingredients; mix well.
- Add steak; toss to coat.
- Allow to marinate 30 minutes in refrigerator, turning occasionally.
- Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
- Place kabobs on grill over medium-high heat.
- Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.
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