This is a great and simple way to marinade steak if you intend to grill or pan fry it.
Adapted from Blue Kitchen
Makes 4 servings
- 2 T fresh rosemary, chopped
- 1 tsp dry rosemary
- 6 cloves garlic, chopped
- 1 medium onion, chopped
- 2 C red wine (I used Yellowtail Shiraz)
- 1/4 C olive oil
- 1/2 tsp freshly ground pepper
- 1 T Dijon mustard (I used Maille)
- sea salt and freshly ground pepper to taste
- 4 New York sirloin strip steaks, 1″ thick, 8 oz each or 2 steaks, 16 oz each
Combine the first 8 ingredients in a 1-gallon zippered plastic food storage bag. Seal bag and marinate steaks in the refrigerator for 8 hours or overnight, turning once. Preheat a grill pan on high heat. About 30 to 45 minutes before you’re ready to cook, remove steaks from marinade, pat dry with paper towels and let them come to room temperature. Discard marinade. When you’re ready to grill steaks, season them on both sides with salt and additional black pepper. Brush grill with oil and sear steaks over direct heat for about 4 minutes. You can rotate them a quarter turn halfway through if you want cross-hatch grill marks—or not. Flip the steaks, using tongs (never pierce with a fork!) and grill on the second side for about 3 minutes, or until they reach desired doneness. Transfer steaks to platter and tent with foil. Let steaks rest for about 5 minutes or so. Plate and serve.