The steak can sit in this marinade for 24 hours, so you can even do this the day before. The beauty of this marinade (other than it is delicious) is that it gets boiled down and becomes a sauce that is poured over the steaks
I used to be able to get away with 3 steaks when we were grilling. Wes and I would each get one, and split the biggest one in three for the kids. Those days are over. Now my boys (and girl) are requiring their own steak. Who knew that people so little could eat so much? It seems like they are eating me out of house and home these days. I have been having to buy in bulk to keep up! I have a friend that does almost all of her grocery shopping at Sam’s. I never understood why she needed to buy such large quantities of food at one time. I totally get it now. And I am so sorry for you giving you such a hard time about it.
Over the weekend, I went to Sam’s to buy steaks and vegetables groceries. While I was there, I picked up some gorgeous strip steaks and asparagus. I got home and made a simple marinade from Troy Blacks’s new book All Fired Up. I prepped my asparagus and potatoes, and 15 minutes later, I was able to enjoy the rest of my day. That is what I love about grilling. The hard work is done before you even start cooking.
The steak can sit in this marinade for 24 hours, so you can even do this the day before. The beauty of this marinade (other than it is delicious) is that it gets boiled down and becomes a sauce that is poured over the steaks. Troy’s recipe uses a tri-tip, but we don’t always get them on the East Coast, so I used strip steaks, but you could do this with flank steaks, filets, or London Broil. The selection at Sam’s was amazing, and these steaks for a hit.
Ingredients
- 3/4 cup dry red wine
- 4 cloves garlic, minced
- 1 small shallot, minced
- 2 Tablespoons olive oil
- 2 Tablespoons soy sauce
- 2 Tablespoons fresh thyme leaves
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper
- 5 strip loins
- 2 Tablespoons butter
How to Make Red Wine Strip Steaks
Step 1: Chop the garlic and shallots finely, it is later going to become the sauce that is poured over the steak.
Step 2: In a small bowl, combine red wine, garlic, shallots, olive oil, soy sauce, thyme, 1 teaspoon salt, and 1 teaspoon pepper.
Step 3: Pour over steaks and let chill in the fridge for up to 24 hours.
Step 4: Take the steaks out of the marinade and dry off with paper towels. Save the marinade. Let steaks come to room temperature before putting them on the grill. Preheat the grill to 350 to 400 degrees.
Step 5: Season the steaks with the remaining salt and pepper. Let stand for 10 minutes.
Step 6: Place steaks on the hottest part of the grill until grill marks form. Turn the steaks and repeat. Move the steaks to a cooler section of the grill, 5 to 6 minutes on each side for medium-rare. 7 to 8 for medium-well. Let rest for 10 minutes before slicing.
Step 7: While the steak is resting, pour the marinade into a saucepan or skillet. Bring to a boil over medium-high heat, reduce heat and simmer for 8 minutes. The sauce will reduce by half, and thicken.
Step 8: Stir in butter and whisk into sauce.
Step 9: Pour sauce over steaks.
Red Wine Strip Steaks
Ingredients
- 3/4 cup dry red wine
- 4 cloves garlic minced
- 1 small shallot minced
- 2 Tablespoons olive oil
- 2 Tablespoons soy sauce
- 2 Tablespoons fresh thyme leaves
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper
- 5 strip loins
- 2 Tablespoons butter
Instructions
- Chop the garlic and shallots finely, it is later going to become the sauce that is poured over the steak.
- In a small bowl, combine red wine, garlic, shallots, olive oil, soy sauce, thyme, 1 teaspoon salt, and 1 teaspoon pepper.
- Pour over steaks and let chill in the fridge for up to 24 hours.
- Take the steaks out of the marinade and dry off with paper towels. Save the marinade. Let steaks come to room temperature before putting them on the grill. Preheat the grill to 350 to 400 degrees.
- Season the steaks with the remaining salt and pepper. Let stand for 10 minutes.
- Place steaks on the hottest part of the grill until grill marks form. Turn the steaks and repeat. Move the steaks to a cooler section of the grill, 5 to 6 minutes on each side for medium-rare. 7 to 8 for medium-well. Let rest for 10 minutes before slicing.
- While the steak is resting, pour the marinade into a saucepan or skillet. Bring to a boil over medium-high heat, reduce heat and simmer for 8 minutes. The sauce will reduce by half, and thicken.
- Stir in butter and whisk into sauce.
- Pour sauce over steaks.
Leave a Comment