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Ingredients
6 cloves garlic, peeled and chopped
½ cup extra-virgin olive oil, preferably Tuscan
½ cup dry Italian red wine
¼ cup fresh oregano, chopped, or 1 tablespoon dried
⅓ cup fresh sage, chopped, or 2 tablespoons dried
3 sprigs fresh rosemary, or 1 teaspoon dried
1 medium onion, sliced
1 teaspoon freshly ground black pepper
2 bay leaves
2 tablespoons grated orange or lemon rind
4 beefsteaks, about 6 ounces each
Nutritional analysis per serving (4 servings)
15 grams carbs; 105 milligrams cholesterol; 719 calories; 32 grams monosaturated fat; 4 grams polyunsaturated fat; 16 grams saturated fat; 56 grams fat; 2 grams trans fat; 7 grams fiber; 66 milligrams sodium; 36 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
- Step 2
In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
- Step 3
Wipe excess marinade from steaks and discard. Grill to taste.
Private Notes
Comments
add 1 tsp kosher salt to recipe
add 1 tsp kosher salt to recipe
I have used this marinade on different meats and always makes a wonderful steak. Argentinian flank steaks works very well. I also take the left over marinade and cook over the stove top until onions are caramelized and throw them as a side dish or over the steak. Wonderful flavor.
I added salt, some red pepper flakes, used the lemon rind. I only had huge onions, so I used 3 shallots instead. The steaks were delicious!