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Merlot Steak
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Ingredients
2
cups
merlot
or another red wine
1
tablespoon
tomato paste
2
tablespoons
raw honey
1
tablespoon
olive oil
2
cloves
garlic
pressed
2
teaspoons
sea salt
2
teaspoons
freshly ground black pepper
1
teaspoon
onion powder
4
beef steaks
your choice (I like NY Strip or Rib Eye), 7-oz.
Instructions
DO-AHEAD TIP: Marinate steaks overnight or for at least 5 hours (see recipe).
In a large zipper-topped plastic bag, combine all ingredients except steaks; seal the bag securely and shake to combine.
Add steaks; seal bag and turn to coat. Refrigerate overnight or for at least 5 hours. Preheat indoor or outdoor grill to MEDIUM-HIGH.
Remove steaks from the bag, discarding marinade and bag.
Grill steaks for 4 minutes per side (depending on thickness) or until your preferred level of doneness is achieved.
Notes
SERVING SUGGESTION:
Stir-fried OR grilled mushrooms, red onion, zucchini, and yellow bell peppers.
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