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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