- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 94.3
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 148.7 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.2 g
- Protein: 0.3 g
Red Wine and Rosemary Steak MarinadeSubmitted by: JEANNIE874
IntroductionGoes great with New York, Rib eye or sirloin steaks, along with Sun Dried Tomato Butter. Goes great with New York, Rib eye or sirloin steaks, along with Sun Dried Tomato Butter.
2 cups favorite dry red wine (Do Not use cooking wine - has salt added to it).
1/4 cup extra-virgin olive oil.
1/4 cup balsamic vinegar.
8 cloves of fresh garden garlic, roughly chopped or dried garlic flakes if out of season.
3 Tablespoons fresh herb garden rosemary, roughly chopped or dried rosemary if out of season.
2 teaspoons crushed red pepper flakes.
2 teaspoons kosher salt or sea salt.
1 teaspoon freshly ground black pepper or multi-colored peppercorns.
Please calculate the meat you chose seperately!
Remove the marinated steaks from the plastic bag and discard the marinade. Pat the steaks dry with paper towels so they beautifully caramelize on the grill during cooking. When done drying, allow the steaks to sit at room temperature for 20 to 30 minutes before grilling.
Pre-heat your grill. Grill the marinated steaks over direct HIGH heat until medium rare, 6 to 8 minutes, turning once halfway through grilling time. Allow the steaks to rest after grilling at room temperature for a few minutes before serving warm with a spoonful of the delicious sun-dried tomato butter on top of each one.
Time doesn't include time to let sit.
Number of Servings: 8
Recipe submitted by SparkPeople user JEANNIE874.