Red Wine and Herb Marinade
October 18th 2009 -
Ingredients:
1 Cup Extra Virgin olive oil
1/3 Cup Red Wine
2 tbsp flat leaf parsley leaves, minced
2 tsp Fresh Rosemary leaves, minced
1 tbsp Fresh Oregano leaves
2 fresh bay Leaves
½ tsp Celery seed
1 medium red onion, thinly sliced
2 tsp freshly cracked black peppercorns
1 can chopped mushrooms
Directions:
In a nonreactive bowl combine all ingredients except the mushrooms. Let marinade infuse overnight.
When ready to use, place the marinade and steaks in a Ziploc bag. Expel as much air from the bag as you can while sealing it, and then massage the meat to evenly distribute the seasoning. Marinate in the refrigerator for 2-3 hours.
Remove steak from marinade and wipe clean of most of the marinade solids. Grill your steak to taste. I like mine medium rare so no more than 4-5 mins each side.
Reserve the liquid. In a saucepan simmer the marinade until the volume is reduced by about 25%, approximately the amount of water based liquids in the pan.
Once the water has cooked off the onions will begin to cook. Let onions sauté until soft. Drain the canned mushrooms and stir them into the sauce. Cook for 5 mins.
Remove the sauce from the heat and allow it to cool. Add a 2 tbsp of minced parsley leaves to the sauce just before serving.
I’m going to pair my grilled steak with a nice value Malbec; Alamos 2008
