Red Wine Herb Steak

Type of Recipe:  Entrée

Cut of Meat:  Round Steak

2 lbs. Highland Round Steak or Sirloin Tip Steak
1/4 c. red wine
1 T. Worcestershire sauce
2 T. balsamic vinegar
1 T. steak seasoning
2 T. lemon juice
1 T. Italian seasoning
1/4 c. olive oil
2 garlic cloves, minced

Combine dry and wet ingredients in a large re-sealable plastic bag or glass container and mix well. Add steak and turn to coat, seal or cover and refrigerate for 8 hours or overnight. Turn occasionally. Remove steak from the marinade.

To use marinade as a sauce, bring to a boil and then simmer.

Grill according to the directions on the reverse side.

Grill steak by searing each side over high heat for about 1-2 minutes per side (this makes grill marks). Close grill while searing.

Then reduce heat or move steak to cooler part of the grill and cook for approximately 8 minutes per side or to desired doneness. Use an instant thermometer for best results. For medium rare, cook until the internal temperature of steak reaches 135 then remove meat from the grill to a platter, cover with foil and let meat rest for 5-10 minutes. During this “rest” period, the internal temperature will continue to climb. The rest period allows meat to retain fluids, making meat moist.

Slice the meat against the grain and serve with reserved sauce.

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