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 ...

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 ...

She saves a bit of the marinade as a sauce to brighten up the sweet mango served alongside. Flank Steaks with Shallot-Red Wine Sauce A buttery red wine-and-shallot sauce with a touch of sweetness ...

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 ...

Lime-cumin-chile-red wine marinade/sauce Lime-cumin-chile-red wine marinade/sauce on skirt steak. (Kathy Gunst/Here & Now) A simple combination of red wine, lime, garlic, parsley, coriander ...