The Best Red Wine N Rosemary Steak Marinade Recipes

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THE BEST STEAK MARINADE



The Best Steak Marinade image

We use this marinade for rib steaks, but can be used for almost any cut of beef.

Provided by SweetCravings

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
¼ cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
1 pinch salt and pepper to taste

Steps:

  • Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g

RED WINE-ROSEMARY MARINATED FLANK STEAKS



Red Wine-Rosemary Marinated Flank Steaks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7

1 1/2 pounds flank steak
1/2 cup dry red wine
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
4 large cloves garlic, coarsely chopped
2 sprigs fresh rosemary, needles removed
1/2 teaspoon freshly ground black pepper

Steps:

  • Place steak in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together red wine, oil, mustard, garlic, rosemary, and black pepper. Pour marinade over steak; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.

GRILLED STEAK WITH ROSEMARY AND GARLIC



Grilled Steak with Rosemary and Garlic image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Extra-virgin olive oil, plus high quality finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
Kosher salt, plus coarse sea salt, for garnish

Steps:

  • In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
  • Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
  • Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
  • Remove the steaks from the grill and let rest for 5 to 10 minutes.
  • Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

RED WINE ROSEMARY MARINATED STEAKS



Red Wine Rosemary Marinated Steaks image

Steaks marinated in a red wine, rosemary, and garlic marinade.

Provided by Sharee

Categories     Main

Time 15m

Number Of Ingredients 7

4 thick New York strip steaks
1 & ½ cup dry red wine
5 garlic cloves
1 and a half sprigs of fresh rosemary
McCormick Montreal Steak Seasoning
Kosher Salt
Black Pepper

Steps:

  • Season the both sides of each steak liberally with kosher salt, black pepper, and the McCormick Montreal Steak Seasoning.
  • Place the steaks in a Ziploc bag or in a container of your choice.
  • Place whole garlic cloves, rosemary leaves, and wine into a blender.
  • Blend the wine, garlic, and rosemary in the blender until garlic and rosemary are finely minced. Pour wine mixture over steaks. If steaks are placed in container, cover container with top, foil, or plastic wrap. When using a Ziploc bag, make sure to place dish to prevent leaking of marinade. Refrigerate and marinate steaks for four hours or overnight (preferably overnight).
  • When ready to cook the steaks, start grill (use of charcoal grill is preferred).
  • Remove steaks from refrigerator 15 minutes before cooking the steaks.
  • Once charcoals are gray, oil the grill plates.
  • Put the steaks on the oiled grill.
  • Grill steaks until desired doneness is achieved.
  • Let steaks rests before slicing the steaks, and serving.

EASY RED WINE MARINADE FOR STEAKS



Easy Red Wine Marinade for Steaks image

Enjoy your favorite steaks with an easy red wine marinade. The recipe takes just a few minutes and features garlic, onion, and fresh rosemary.

Provided by Stacy Slinkard

Categories     Dinner     Entree     Ingredient

Time 4h5m

Yield 3

Number Of Ingredients 9

1 cup red wine
3/4 cup olive oil
5 garlic cloves (minced)
2 tablespoons onion (diced)
2 to 3 sprigs fresh rosemary
1 tablespoon lemon juice
1 teaspoon of sea salt
1 teaspoon pepper
2 to 3 (6-ounce) 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.

Nutrition Facts : Calories 1032 kcal, Carbohydrate 6 g, Cholesterol 165 mg, Fiber 1 g, Protein 45 g, SaturatedFat 20 g, Sodium 800 mg, Sugar 1 g, Fat 85 g, ServingSize 2 to 3 steaks (serves 3), UnsaturatedFat 0 g

RED WINE-ROSEMARY GRILLED FLANK STEAK



Red Wine-Rosemary Grilled Flank Steak image

Provided by Bobby Flay

Categories     main-dish

Time 4h14m

Yield 4 servings

Number Of Ingredients 9

3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 (2 pound) flank steak
Salt and freshly ground black pepper

Steps:

  • To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

ROSEMARY MARINADE FOR BUFFALO STEAKS



Rosemary Marinade for Buffalo Steaks image

Provided by Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 5

1/2 cup olive oil
3 tablespoons fresh lemon juice
6 sprigs rosemary, leaves removed and chopped finely
Salt and freshly ground black pepper
4 medium sized buffalo steaks, around 6 ounces each

Steps:

  • Whisk together all the marinade ingredients in a small bowl. Arrange the buffalo steaks in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours. The lemon tenderizes the meat, and adds great flavor. Buffalo steaks tend to have a "tang" to them. The rosemary is so powerful that it infuses a great flavor to the meat. Grill or broil buffalo steaks to desired doneness.;

GARLIC AND ROSEMARY STEAK MARINADE



Garlic and Rosemary Steak Marinade image

Make and share this Garlic and Rosemary Steak Marinade recipe from Food.com.

Provided by Wendys Kitchen

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

1/4 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar
8 garlic cloves, minced
4 teaspoons dried rosemary

Steps:

  • Mix all ingredients together.
  • Pour over steak and marinade as long as possible.
  • BBQ and enjoy!

Nutrition Facts : Calories 76.8, Fat 6.9, SaturatedFat 1, Sodium 1006.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.3, Protein 2.1

ROSEMARY STEAK



Rosemary Steak image

This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.

Provided by Susan Wilson

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 3h16m

Yield 4

Number Of Ingredients 4

1 cup red wine
1 teaspoon salt
1 sprig fresh rosemary
4 New York strip steaks, cut 1-inch thick

Steps:

  • Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
  • Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.

Nutrition Facts : Calories 506.3 calories, Carbohydrate 1.6 g, Cholesterol 107.7 mg, Fat 34.9 g, Protein 33.3 g, SaturatedFat 14.4 g, Sodium 667.2 mg, Sugar 0.4 g

STEAK WINE MARINADE



Steak Wine Marinade image

Make and share this Steak Wine Marinade recipe from Food.com.

Provided by Maine-iac

Categories     Meat

Time 5m

Yield 1 serving(s)

Number Of Ingredients 10

1/4 cup vegetable oil
1/2 cup red wine
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1/4 teaspoon oregano
1/4 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 623.5, Fat 54.7, SaturatedFat 7.1, Sodium 591.5, Carbohydrate 12.7, Fiber 0.3, Sugar 7.8, Protein 0.6

ROSEMARY-RED WINE MARINADE



Rosemary-Red Wine Marinade image

This marinade is primarily for beef, but would work with any meat that you grill. The meat is placed in a plastic freezer bag with the marinade for at least 4 hours and up to 2 days. The marinade can be made up to 3 days in advance. It must be discarded after use as the ingredients will break down during the marination period. This makes enough for 3 pounds of meat.

Provided by threeovens

Categories     < 15 Mins

Time 5m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
1/4 cup dry red wine
1 tablespoon kosher salt
2 sprigs fresh rosemary, minced (2 teaspoons)
2 medium garlic cloves, minced (about 2 1/2 teaspoons)
1 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients in a small bowl, cover and refrigerate. Can be stored up to 3 days in advance of use. Discard after use.

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