Steak in a Red Wine Marinade

I have heard that some people may have leftover wine after a party or a romantic dinner.  I have not really experienced this situation, since we make sure that we don't. But the great thing about leftover wine that it works great as the acidic component of a marinade component.

Marinades are used to infuse flavors into foods.  Contrary to popular belief, marinades really don't tenderize meat. While the exterior of the meat can become slightly tender after the soak, the marinade cannot reach farther than a few millimeters.  Which means that the depths of the meat can't be penetrated. 

So if you're going to make a marinade, make one with lots of flavor, not just a lot of acid. Vinegar can work great in some marinades, but some of the vinegar flavors can be a little overpowering.  Using an alcoholic beverage or even a soda (like Coke) can take vinegar's place. I've found that a 2 part acidic/1 part oil combination works best.  Why?  Well, the flavors in all foods will break down in one of three liquids: water, alcohol or fat.  The wine brings both the water and alcohol to the mix and the oil completes the trinity by filling the fat requirement.  

And if your goal is to infuse the steak with flavors, you need to add a few spices and vegetables that will give up said flavors.  I like going with the classics here.  Garlic, thyme, pepper...  And I also like to add a few other ingredients that will soak into the meat as well.  A little bit of soy sauce adds just enough salt without adding so much that your heart gets that nice warm hug after the meal.  Worchestershire sauce is also a classic flavor for red meat, so we toss in a some in for good measure.

Steak in a Red Wine Marinade

Enough marinade for 2 steaks - Double recipe for four

1/2 cup red wine of choice
1/4 cup vegetable oil or olive oil
1 teaspoon thyme
2 cloves garlic, minced fine
1 1/2 teaspoon soy sauce
1 tablespoon worchershire sauce
1 teaspoon fresh black pepper

Add all of the ingredients into a large ziploc bag, close the bag and either squish or shake them until it's well mixed.  Add the meat, seal the bag again and slosh it around to coat.  Set the bag inside another bag or another container and place it in the fridge for four hours.  Overnight or all day is even better.

When ready to cook, heat the barbecue using the highest setting you can.  Then drop the temp to medium to medium high heat and place the steaks on the grates.  After 4 minutes, flip the steaks.  After another four minutes, remove them from the heat and let them sit for at least 5 minutes.  This allows the juices to re-distribute so they don't all spill out on the plate when you slice it open.

Serve it with any side you want.

So utilize that leftover wine, or give yourself an excuse to go buy an extra bottle, then finish off the rest.