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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (197g) Recipe makes 1 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar |
||
| Calories 609 | ||
| Calories from Fat 491 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.7g | 84% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 15.1g | ||
| Polyunsaturated Fat 29.8g | ||
| Trans Fat 0.2g | ||
| Cholesterol 0mg | 0% | |
| Sodium 587mg | 24% | |
| Potassium 197mg | 5% | |
| Total Carbohydrate 10.2g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 5.3g | ||
| Protein 0.5g | 0% | |
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Ingredients
- 1/4 cup vegetable oil
- 1/2 cup red wine
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon oregano
- 1/4 teaspoon ground cumin
- 1 clove garlic, minced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
1
In a heavy-duty plastic food bag, mix all ingredients well.2
Place steak in marinade and seal bag tightly.3
Place in refrigerator for at least 4 hours, inverting bag every hour.4
Marinade can be used to baste steak while grilling.
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- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: Chef #492314
On May 13, 2008
Not too bad, but the taste of the red wine was a little too strong for my taste. I like a more subtle marinade.
From: Oolala
On Jan 22, 2008
I made the mistake of using bad wine to make this. It was a big mistake. I had some "old" leftover wine and it was off which threw off the whole recipe so my advice: Use good wine!
From: Mille® ™
On Feb 25, 2002
I omitted the salt and replaced it with lemon pepper, and I used Port wine instead of red wine because I think it has a heartier flavour. I marinated a couple of cheap steaks for about 16 hours, broiled them today, and they were delicious. First class marinade, Art - thanks for posting!
From: diamonds4heather
On Jun 3, 2002
This was simply wonderful. I think next time I make it I will marinate overnight, because the flavor is so wonderful I want it to really soak into the meat. The flavors blend together so well; its just perfect and so simple to throw together. Thanks so much Art!
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