GRILLED STEAK WITH ROSEMARY AND GARLIC
Steps:
- In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
- Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
- Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
- Remove the steaks from the grill and let rest for 5 to 10 minutes.
- Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.
GRILLED ROSEMARY STEAKS
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
- For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
- Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
- Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.
EASY RED WINE MARINADE FOR STEAKS
Enjoy your favorite steaks with an easy red wine marinade. The recipe takes just a few minutes and features garlic, onion, and fresh rosemary.
Provided by Stacy Slinkard
Categories Dinner Entree Ingredient
Time 4h5m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1032 kcal, Carbohydrate 6 g, Cholesterol 165 mg, Fiber 1 g, Protein 45 g, SaturatedFat 20 g, Sodium 800 mg, Sugar 1 g, Fat 85 g, ServingSize 2 to 3 steaks (serves 3), UnsaturatedFat 0 g
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
ROSEMARY-RED WINE MARINADE
This marinade is primarily for beef, but would work with any meat that you grill. The meat is placed in a plastic freezer bag with the marinade for at least 4 hours and up to 2 days. The marinade can be made up to 3 days in advance. It must be discarded after use as the ingredients will break down during the marination period. This makes enough for 3 pounds of meat.
Provided by threeovens
Categories < 15 Mins
Time 5m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl, cover and refrigerate. Can be stored up to 3 days in advance of use. Discard after use.
RED WINE ROSEMARY MARINATED STEAKS
Steaks marinated in a red wine, rosemary, and garlic marinade.
Provided by Sharee
Categories Main
Time 15m
Number Of Ingredients 7
Steps:
- Season the both sides of each steak liberally with kosher salt, black pepper, and the McCormick Montreal Steak Seasoning.
- Place the steaks in a Ziploc bag or in a container of your choice.
- Place whole garlic cloves, rosemary leaves, and wine into a blender.
- Blend the wine, garlic, and rosemary in the blender until garlic and rosemary are finely minced. Pour wine mixture over steaks. If steaks are placed in container, cover container with top, foil, or plastic wrap. When using a Ziploc bag, make sure to place dish to prevent leaking of marinade. Refrigerate and marinate steaks for four hours or overnight (preferably overnight).
- When ready to cook the steaks, start grill (use of charcoal grill is preferred).
- Remove steaks from refrigerator 15 minutes before cooking the steaks.
- Once charcoals are gray, oil the grill plates.
- Put the steaks on the oiled grill.
- Grill steaks until desired doneness is achieved.
- Let steaks rests before slicing the steaks, and serving.
RED WINE-ROSEMARY GRILLED FLANK STEAK
Steps:
- To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
ROSEMARY MARINADE FOR BUFFALO STEAKS
Provided by Food Network
Time 2h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Whisk together all the marinade ingredients in a small bowl. Arrange the buffalo steaks in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours. The lemon tenderizes the meat, and adds great flavor. Buffalo steaks tend to have a "tang" to them. The rosemary is so powerful that it infuses a great flavor to the meat. Grill or broil buffalo steaks to desired doneness.;
RED WINE-ROSEMARY GRILLED FLANK STEAK WITH GRILLED MIXED VEGETABLES AND LEMONY WHITE BEAN SKODALI WITH GRILLED PITA
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
- For the vegetable platter: Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste. Grill all the vegetables until just cooked through. Arrange on a platter and sprinkle with herbs.
- For the skordilia: Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped. Add tahini and oil and process until smooth. Add some of the cooking liquid if too thick. Season with salt and pepper to taste. Scrape into a bowl and fold in the parsley and mint.
- Brush the pita on both sides with olive oil and grill until lightly golden brown. Cut into wedges.
GARLIC AND ROSEMARY STEAK MARINADE
Make and share this Garlic and Rosemary Steak Marinade recipe from Food.com.
Provided by Wendys Kitchen
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour over steak and marinade as long as possible.
- BBQ and enjoy!
Nutrition Facts : Calories 76.8, Fat 6.9, SaturatedFat 1, Sodium 1006.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.3, Protein 2.1
ROSEMARY RED WINE SAUCE FOR STEAK
Fabulous on flat iron steak, seasoned simply with salt and freshly ground black pepper. I recommend using the wine singles you can buy at the grocery store. That way you don't necessarily have to waste an entire bottle of wine if your family is not likely to finish a bottle of wine in one sitting.
Provided by kagomesama
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
- Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.
Nutrition Facts : Calories 106.4, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 268.9, Carbohydrate 2.8, Fiber 0.2, Sugar 0.5, Protein 0.3
ROSEMARY STEAK
This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.
Provided by Susan Wilson
Categories World Cuisine Recipes Latin American South American Argentinian
Time 3h16m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
- Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 1.6 g, Cholesterol 107.7 mg, Fat 34.9 g, Protein 33.3 g, SaturatedFat 14.4 g, Sodium 667.2 mg, Sugar 0.4 g
RED WINE-ROSEMARY MARINATED FLANK STEAKS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- Place steak in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together red wine, oil, mustard, garlic, rosemary, and black pepper. Pour marinade over steak; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
NEW YORK STEAKS WITH RED WINE MARINADE
Make and share this New York Steaks with Red Wine Marinade recipe from Food.com.
Provided by TishT
Categories Meat
Time 1h32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange the steaks in a shallow glass or ceramic dish.
- In a medium bowl, whisk together the red wine, olive oil, garlic, bay leaves, and salt and pepper to taste.
- Pour the mixture over the steaks and turn the steaks over to coat them with the marinade.
- Cover and refrigerate for at lease 1 hour or up to 4 hours To grill the steaks; Preheat the grill to medium hot or preheat the broiler.
- Pour off the marinade from the meat and discard.
- Pat the steaks dry with paper towles.
- Lightly brush the steaks on both sides with some olive oil.
- Place them directly over the hot coals and grill for 18-22 minutes for medium-rare, (20-24 for medium) or until done to your taste.
- Turn them once and brush with additional olive oil.
- *Ifyou are broiling, place the steaks on the rack of a broiler pan and broil 4 inches from the heat source for 8-10 minutes for medium rare, 12-14 to medium, etc.
- Season with salt and pepper and serve immediately on a warm platter.
STRIP STEAK WITH ROSEMARY RED WINE SAUCE
I got this recipe from Family Circle Magazine and loved it! The only thing I do differently is marinate the steaks in red wine over night with a little meat tenderizer. At the end, to thicken up the sauce, I add about 1/2 teaspoon of cornstarch in the last minute of boiling the sauce.
Provided by Vitameatavegamin Gi
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season steaks with salt.
- Press pepper on surfaces.
- Heat oil in large heavy skillet over high heat.
- Add steaks.
- Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
- Remove to warm platter; keep steaks warm.
- Add onion to skillet; cook until browned, stirring, 2 minutes.
- Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
- Add wine.
- Increase heat to high; boil vigorously 2 minutes.
- Add broth, sugar and meat juices that have collected on platter.
- Boil 10 minutes or until liquid is reduced by half, about 1 cup.
- Add remaining rosemary and garlic.
- Pour over steaks and serve.
Nutrition Facts : Calories 1043.5, Fat 75.1, SaturatedFat 27.1, Cholesterol 231.3, Sodium 796.2, Carbohydrate 6.5, Fiber 0.7, Sugar 1.6, Protein 65
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