Steak Wine Marinade Recipes

ADEL'S RED WINE STEAK MARINADE

Steps:

• To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
• To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.

RED WINE MARINATED FLANK STEAK

Steps:

• In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
• Preheat grill to medium-high heat. Oil grate when ready to start cooking.
• Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
• Remove from grill and let rest for 5 minutes.
• To serve, slice across the grain.

RED WINE MARINADE

Steps:

• In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano. Add desired meat, and cover. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

STEAK WINE MARINADE

Steps:

• In a heavy-duty plastic food bag, mix all ingredients well.
• Place steak in marinade and seal bag tightly.
• Place in refrigerator for at least 4 hours, inverting bag every hour.
• Marinade can be used to baste steak while grilling.

RED WINE STEAK MARINADE

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.

EASY RED WINE MARINADE FOR STEAKS

Steps:

• Gather the ingredients.
• Combine the red wine, olive oil, garlic cloves, onion, rosemary, lemon juice, salt, and pepper in a bowl and then pour the mix into a large plastic zip-top bag.
• Add the steaks and seal the bag. Refrigerate for 4 to 6 hours, turning the bag several times to mix the marinade.
• Prepare the steaks according to your preference and discard the rest of the marinade.

MARINADE FOR STEAK

Steps:

• Place all ingredients in glass screw-top jar; shake vigorously.
• Arrange meat in shallow glass dish; pierce with a fork.
• Pour marinade over meat; turn to coat.
• Cover and refrigerate several hours or overnight, turning meat occasionally.
• Remove meat from marinade; pat dry.
• Remove any pieces of spices or herbs that may stick to meat.
• This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques.