Red Wine Herb Marinated Beef Steak Food

MARINATED TRI-TIP IN RED WINE AND HERBS

Steps:

• For the marinade: Place the steak in a 2-gallon resealable plastic bag and place the bag in a large bowl. Add the shallots, oil, honey, mustard, cilantro, parsley, thyme, garlic, oregano, wine, 1 tablespoon kosher salt and 2 teaspoons black pepper to the bag. Cut the oranges in half, squeeze the juice into the marinade and then add the halves as well. Seal the bag, squeezing out any excess air, then massage the marinade into the steak, making sure all the ingredients are evenly incorporated. Marinate the steak in the refrigerator for 2 1/2 hours.
• Preheat a grill for cooking over medium-high heat. Remove the steak from the marinade, making sure to pull off any marinade ingredients like herbs or shallots that stick to the steak (reserve the marinade). Generously sprinkle the steak all over with salt and pepper. Grill until dark grill marks form, 3 to 4 minutes per side; then turn the heat down, cover the grill and cook until an instant-read thermometer inserted into the thickest part of the steak registers 130 degrees F for medium-rare, another 25 to 30 minutes. Remove the steak from the grill and let rest for 10 minutes.
• Meanwhile, place the marinade in a medium pot over medium-high heat. Bring the mixture to a boil and cook until thickened and reduced down to 1 1/2 cups, approximately 25 minutes. Remove from the heat and strain the sauce through a fine-mesh strainer.
• To serve: Rub a cutting board with olive oil and garlic, then sprinkle with flaky sea salt. Put the steak on top and slice it against the grain. Garnish with cilantro and parsley leaves, and serve with the red wine herb sauce.

RED WINE-MARINATED BEEF STEW

Steps:

• Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
• Remove beef from the wine and pat dry with paper towels. Reserve the wine.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
• Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
• Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

RED WINE MARINADE FOR BEEF

Steps:

• In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
• Place beef in plastic bag or shallow glass dish.
• Pour marinade over top; seal bag refrigerate for 2 to 6 hours.

EASY RED WINE MARINADE FOR 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.

RED WINE MARINATED RIBEYE STEAK

Steps:

• Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
• Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.

BRAISED BEEF IN RED WINE

Steps:

• A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
• The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
• Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
• Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
• Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
• To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
• For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.

RED WINE VINEGAR MARINADE

Steps:

• Mix marinade ingredients.
• Pour marinade in a heavy-duty seal-able plastic bag or a glass dish. Select dishes in which the foods will fit snugly but lie flat.
• Turn food occasionally during marinating so that all sides are equally exposed to the marinade. Marinate at least 30 minute but remember the longer time marinading the more tender and favorable the meat.
• Grill or cook food.

RED WINE HERB-MARINATED BEEF STEAK

Steps:

• 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.

BEEF AND VEGETABLE KABOBS IN RED WINE MARINADE

Steps:

• In zip-top plastic bag, combine first 6 ingredients; mix well.
• Add steak; toss to coat.
• Allow to marinate 30 minutes in refrigerator, turning occasionally.
• Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
• Place kabobs on grill over medium-high heat.
• Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.