This recipe allows you to serve your family and friends steak, at a cost only slightly greater than ground beef!
Tenderize your meat with the bladed tenderizer, or pound it out with a meat mallet. (Especially if you are using Round or Sirloin Tip Steaks.) Combine the remaining 6 ingredients in a large, zip lock bag or a glass container large enough to hold your meat. Add steak and marinate in the refrigerator for at least 30 minutes, or longer. Discard the marinade and pat the meat with a paper towel to remove excess marinade. Grill or broil 2 1/2 minutes a side. Remove from the grill to a platter, cover with foil and allow the meat to rest for at least 5 minutes. Cut the steak thinly across the grain and serve. Lean cuts of beef are best eaten rare to medium rare. Steak does not have to reach a high internal temperature, like ground products, because only the surface of the steak has been exposed to the processor’s cutting blades. Searing on the grill or broiler will kill anything on the surface of the meat. Zesty Red Wine Herb Steak
Ingredients
Instructions
Notes
We added a preparation step, we would use on any type of steak, but was very effective on Round and Sirloin Tip: tenderize the steak with a bladed meat tenderizer such as one sold by Oxo. This tool is very sharp, so be careful. The Oxo tenderizer pierces the meat with 50 sharp blades with each push of the tool!