I use this one a lot---sometimes without the onion, sometimes without the bay leaves, sometimes with more garlic---depending on my whims. It's not only great for steak but if you substitute white wine for the red, you can use it for chicken as well. Either way, it's a mellow and lucsious flavor.
Recipe By : Bobby Flay (Food TV Network)
3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight.
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