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 ...

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 ...

Four hours is a good length of time to let it soak, and you could repurpose the marinade into your spritz. There's also the option of a red wine sauce after your steak is done. Keep the pan juices ...

red wine vinegar2 c. olive oil2 tsp ... Reserve ¼ of marinade and set aside. Pour remaining marinade over steaks and refrigerate for a minimum of 24 hours. Grill or broil steaks to desired ...

The recipe for a perfect steak marinade reads a bit like an alchemical ... the primary acid as opposed to apple cider vinegar ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...