Beef steaks, marinated
in a garlic, fresh thyme and red wine marinade, are pan-grilled
to perfection.
Red
Wine Herb-Marinated Beef Steak
- 2 beef bottom round (western
griller) steaks, cut 1-inch thick (12 to 16-ounces each)
Marinade:
1/4 cup red wine vinegar
1/4 cup water
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
leaves, crushed
1/2 teaspoon crushed red pepper
- Combine marinade ingredients
in small bowl. Place beef steaks and marinade in food-safe plastic
bag; turn steak to coat. Close bag securely and marinate in refrigerator
6 hours or as long as overnight, turning occasionally.
- Heat large nonstick skillet
over medium heat until hot. Remove steaks from marinade; discard
marinade. Place steaks in skillet; cook 16 to 17 minutes for
medium rare doneness, turning twice. (Do not overcook.) Carve
steaks into thin slices.
Makes 4 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
