Ingredients:
4 Eight Ounce Flat Iron Steaks
1/3 Cup Of Cambas Dry Red Wine
2 Tablespoons Of Bertolli Classico Olive Oil
1 Teaspoon Of Fresh Diced Parsley
3 Large Fresh Minced Garlic Cloves
1 Teaspoon Of Fresh Diced Thyme
1/4 Teaspoon Of Cracked Black Peppercorn
1/2 Teaspoon Of Colman's Dry Mustard Powder
1/2 Teaspoon Of Table Salt
Information:
Serving Size 4
430 Calories Per Serving
33 Grams Of Fat
Preparation Instructions:
To kick off this excellent barbecued red wine steak recipe, you will first need to take out a medium size mixing bowl. Next add in the dry red wine, olive oil, diced parsley, minced garlic cloves, diced thyme, cracked black peppercorn, dry mustard powder, and table salt. Using a metal whisk, vigorously stir these ingredients together until you have an even and consistent steak rub mixture. Next take out a large freezer bag, and then add in your steaks and rub mixture. Next seal the bag and then manually rub and work the mixture into the meat, making sure that you get an even coating around each steak side. Moving along, next slide the bag into the refrigerator, and let the steaks marinate for roughly three to eight hours, obviously the longer they sit in there the better. Every hour or so, flip the bag over to another side. Once your steaks are marinated, fire up your backyard grill, and then grease the grill grate. Take your steaks out of the freezer bag, and toss them onto the hot grill. While they are cooking, baste them with your excess marinade left over in the freezer bag. You will want to cook each side of your steaks for about five minutes, or until they reach a desired doneness. We appreciate you swinging by our recipe portal. Please don't forget to bookmark our website so you can come back again in the near future.
