Tuscan Marinated Steaks
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cloves garlic, peeled and chopped
- ½cup extra-virgin olive oil, preferably Tuscan
- ½cup dry Italian red wine
- ÂĽcup fresh oregano, chopped, or 1 tablespoon dried
- â…“cup fresh sage, chopped, or 2 tablespoons dried
- 3sprigs fresh rosemary, or 1 teaspoon dried
- 1medium onion, sliced
- 1teaspoon freshly ground black pepper
- 2bay leaves
- 2tablespoons grated orange or lemon rind
- 4beefsteaks, about 6 ounces each
Nutritional analysis per serving (4 servings)
622 calories; 49 grams fat; 13 grams saturated fat; 1 gram trans fat; 29 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 28 grams protein; 51 milligrams sodium
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
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!
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