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Marinated Steak



Marinated Steak

Linda Larsen
If you don't want to use red wine, substitute 1/3 cup beef broth and 3 Tbsp. apple cider vinegar to marinate the meat. This simple recipe for a juicy and tender Marinated Steak can be used with just about any cut of beef.

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 31 minutes

Yield: 4 servings


  • 1/2 cup red wine
  • 2 Tbsp. chopped fresh thyme OR 2 tsp. dried thyme leaves
  • 2 Tbsp. olive oil
  • 3 cloves minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 lb. top round boneless steak, 1" thick


In large shallow glass dish, combine wine, thyme, oil, garlic, salt and pepper. Add steak and turn to coat. Cover with plastic wrap and marinate in refrigerator for 8-24 hours, turning steak occasionally to coat with marinade.

Prepare and heat grill. Place steak on greased grill over hot coals; brush with marinade to coat. Cover grill and cook steak for 7 to 8 minutes per side or until medium. Remove from grill, cover, and let stand for 5 minutes before carving. Discard remaining marinade.

Cut steak in half and refrigerate one of the halves until chilled; wrap and refrigerate for up to 2 days (Use in Italian Beef Rolls, Beef and Vegetables, or Beef Spinach Salad.

Cut remaining steak into serving size pieces. You can also thinly slice remaining half across the grain on an angle and serve.

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