Red Wine Herb-Marinated Beef Steak
Beef steaks, marinated in a garlic, fresh thyme and red wine marinade, are pan-grilled to perfection.
2 beef bottom round (western griller) steaks, cut 1-inch thick (12 to 16-ounces each)
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.