Best 8 Red Wine Rosemary Marinated Steaks Recipes

RED WINE STEAK MARINADE

Steps:

• In a small bowl whisk all the ingredients except the steak.
• Add steaks to a resealable zip lock bag or large bowl and pour the marinade over the top of the steak. Squeeze as much air out of bag as possible and seal.
• Marinate for at least 2 hours or overnight.
• To make steaks in skillet: Turn heat to high and let preheat a few minutes until skillet is hot. Place steaks in skillet. Cook each side for 3 minutes. Reduce heat to medium-high. Cook steaks to the desired doneness, flipping as needed. It will take about 10 minutes depending on thickness of steaks. I prefer mine to be about 145 degrees which is medium.
• To make steaks on the grill. Preheat grill to medium-high. Place steaks on grill. Cook 4-6 minutes per side or until the internal temperature reaches at least 145 degrees F for medium.
• Let steaks rest 3 minutes before serving.

THE BEST RED WINE N ROSEMARY STEAK MARINADE

Steps:

• 1. MIX RED WINE, SOY SAUCE, N HONEY STIR IN GRATED GARLIC, ROSEMARY, CHILI POWDER, N BLACK PEPPER.
• 2. PUT STEAK IN RESEALABLE BAG THEN POUR IN MARINADE.....SEAL BAG N LAY FLAT.
• 3. MARINATE FOR ATLEAST 6 HOURS TO OVERNIGHT. THEN READY FOR THE GRILL....DELICIOUS....ENJOY :)

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

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 STEAK

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.

RED WINE ROSEMARY MARINATED STEAKS

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.

ROSEMARY-RED WINE MARINADE

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 FLANK STEAKS

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.