Garlic-Wine Steak Marinade

Naf is a master on the grill, thanks in no small part to great inherited wisdom from his mother, Rachel Rosen.  Rachel’s kitchen regularly overflows with incredible smells, and when a well-marinated steak comes to the table, it’s devoured in minutes.  Here’s her tried-and-true steak marinade recipe, which can also be used for shish kabobs.  The recipe is easily doubled or tripled to serve a crowd!

2 1.5-2lb Grow and Behold Pastured Beef Steaks (such as Minute London Broil)
(OR 2-2.5lbs Beef for Kabobs)
4 tbs ketchup (preferably a brand without High Fructose Corn Syrup)
2 tbs Bragg Liquid Aminos or 1 tbs low salt soy or tamari sauce diluted with 1 tbs water
4 oz. Red wine, dry or semi-dry
2 large garlic cloves
Pepper to taste

Mix all ingredients together and marinate meat for up to 5 hours (in the fridge) in a large ziplock bag.   Allow meat to come to room temperature before grilling.

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2 thoughts on “Garlic-Wine Steak Marinade

    1. Hi Margie,
      Minute Steaks can be seared over high heat for 2-3 minutes per side, then moved to a cool side of the grill to finish cooking to desired doneness. On the stovetop, you can sear each side over high heat for 2-3 minutes (don’t move it, or you’ll ruin the crust — wait until it releases). Give it a light poke with your finger — if it’s still mushy/raw feeling, lower heat and keep cooking for a few minutes. For medium-well, you want the steak to feel firm but not hard (this would be over-cooked), and remember that they’ll continue cooking a bit after you take them out of the pan. Let us know if you have any more questions. Gmar Tov!

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