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Recipes
Steak with Red Wine Marinade
2 servings
1 hour, 30 minutes total (Active 10 minutes)

Ingredients

  • 1 teaspoon fresh rosemary
  • ½ cup dry red wine (or red wine vinegar)
  • 1 tablespoon chunky garlic stir-in paste
  • 2 teaspoons beef bouillon base
  • 2 teaspoons tomato paste
  • 1 teaspoon Dijon mustard
  • ¼ cup olive oil
  • 1 (2-inch-thick) boneless grilling steak (such as top sirloin, ribeye, or tenderloin; about 1 ½ lb)
  • Large zip-top bag
  • 2 tablespoons salted butter
  • Roasted potatoes (optional for serving)

Steps

    1. Chop rosemary finely. Place in small bowl: wine, garlic paste, bouillon base, tomato paste, mustard, and rosemary; add oil slowly, whisking continuously, until well blended. Reserve ¼ cup marinade; place remaining marinade in bag and add steak (wash hands). Seal and let stand 1 hour (or chill overnight) to marinate.
    2. Preheat grill (or grill pan) on medium-high. Remove steak from marinade (discard marinade); pat dry. Place steak on grill and cook 4–5 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5 minutes before slicing; temperature will rise 5–10°F during this time.
    3. Slice steak; top with butter and drizzle with reserved wine marinade. Serve with roasted potatoes, if using.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ½ recipe serving: Calories 570, Total Fat 38g, Sat Fat 16g, Trans Fat 1g, Chol 180mg, Sodium 370mg, Total Carb 1g, Fiber 0g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 52g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 10%