Ingredients Jump to Instructions ↓

  1. 1/2 cup red wine

  2. 2 Tbsp. chopped fresh thyme OR 2 tsp. dried thyme leaves

  3. 2 Tbsp. olive oil

  4. 3 cloves minced garlic

  5. 1/2 tsp. salt

  6. 1/4 tsp. pepper

  7. 2 lb. top round boneless steak,

  8. 1" thick

Instructions Jump to Ingredients ↑

  1. In large shallow glass dish, combine wine, thyme, oil, garlic, salt and pepper. Add steak and turn to coat. Cover with plastic wrap and marinate in refrigerator for 8-24 hours, turning steak occasionally to coat with marinade.

  2. Prepare and heat grill. Place steak on greased grill over hot coals; brush with marinade to coat. Cover grill and cook steak for 7 to 8 minutes per side or until medium. Remove from grill, cover, and let stand for 5 minutes before carving. Discard remaining marinade.

  3. Cut steak in half and refrigerate one of the halves until chilled; wrap and refrigerate for up to 2 days (Use in Italian Beef Rolls , Beef and Vegetables , or Beef Spinach Salad .

  4. Cut remaining steak into serving size pieces. You can also thinly slice remaining half across the grain on an angle and serve.

  5. servings


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