Grilled Wine-marinated Beef Steak
Aromatic vegetables and herbs and wine permeate Eye of Round steaks as they marinate. This is a perfect special meal made with value-priced steaks. Grill tender carrots and new potatoes to serve alongside.
1. Combine wine, onion, carrots, celery, oil, garlic, thyme and rosemary in a large sealable freezer bag. Pierce steaks all over with fork and add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.
2. Discard marinade from meat; pat steaks dry with paper towel.
3. Grill in a closed barbecue, pan-fry, broil over medium-high heat for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least.
4. Let rest for 5 minutes. Serve sprinkled with flaky salt to taste.
Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.
Excellent Source of: Niacin, Vitamin B12, Zinc, Selenium
Source of: Potassium, Iron, Riboflavin, Vitamin B6, Choline, Pantothenate, Phosphorus
1g Saturated Fat, 0g Trans Fat, 0.2g Polyunsaturated Fat, 1g Monounsaturated Fat
Onion
Carrots
Celery
Garlic
Fresh thyme
Fresh rosemary
8 small Beef Eye of Round Marinating Steaks, ¾ inch (2 cm) thick (about 2 lb/1 kg)
Olive oil
Flaky sea salt
White wine
Ingredients
Directions
1. Combine wine, onion, carrots, celery, oil, garlic, thyme and rosemary in a large sealable freezer bag. Pierce steaks all over with fork and add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.
2. Discard marinade from meat; pat steaks dry with paper towel.
3. Grill in a closed barbecue, pan-fry, broil over medium-high heat for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least.
4. Let rest for 5 minutes. Serve sprinkled with flaky salt to taste.
Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.
Excellent Source of: Niacin, Vitamin B12, Zinc, Selenium
Source of: Potassium, Iron, Riboflavin, Vitamin B6, Choline, Pantothenate, Phosphorus
1g Saturated Fat, 0g Trans Fat, 0.2g Polyunsaturated Fat, 1g Monounsaturated Fat
Onion
Carrots
Celery
Garlic
Fresh thyme
Fresh rosemary
8 small Beef Eye of Round Marinating Steaks, ¾ inch (2 cm) thick (about 2 lb/1 kg)
Olive oil
Flaky sea salt
White wine
