Drain the meat from the marinade and place the marinade into a small saucepan. While the grill heats up, bring marinade to a ...

In a resealable plastic bag, combine the olive oil, vinegar, crushed red pepper and parsley. Add the steak to the bag and turn to coat completely with the marinade. Refrigerate, turning ...

Makes about 2/3 cup marinade and 4 tablespoons herbed oil This is a fat-free, full-flavored marinade. Instead of adding oil, Gastronomer columnist Andreas Viestad makes a separate herb-infused oil ...

In a separate small sauce pot, heat the red wine over medium high heat ... aside earlier and mix well. Let the marinade cool, then pour over the flank steak in a resealable plastic bag, and ...

Put your kangaroo steak in a small bowl. Add crushed cloves of garlic, thyme leaves stripped from stalk, sea salt, fresh cracked black pepper and red wine. Roll meat through the marinade and ...

This recipe for port-marinated sirloin steak is adapted from “The Vineyard Cookbook,” by Barbara Scott-Goodman. She recommends serving the steak with a Sterling Vintner’s Collection ...

So if red wine is your go-to pairing with beef ... have secured your beef marinade recipe -- like this tenderizing steak ...

And many people grill steaks. The Kentucky Beef Council's Alison Smith has one of her favorite recipes to share. She's showing how to use an American wine to make a marinated flank steak.

Also, the marinade includes a little red wine. That can’t be all bad either. You’ll want to marinate the flank steak overnight, fat trimmed, sliced into strips. They should be about an inch wide.

If you want to modify this recipe you can also add a marinade, but it’s not necessary with the pan sauce. We recommend making the red wine reduction sauce before grilling the hanger steak or ...