Delicious Steak Dinner

These pictures may, or may not do this steak justice. For, I prefer a steak to be cooked much more well than most people. Even though it may have made a better photograph, I cannot bring myself to take steak off the grill when there is blood. I can deal with a little pink.. but even a little pink leads to way too pink for me.

Red Wine Steak Marinade:

(for 3 small steaks)

Red Wine (enough to cover meat)

3-4 splashes Oil

1/4 of a lg onion

1 clove garlic

Meat Tenderizer (I used half a capful of mine, even though it directed to use a full capful.)

Salt & pepper (If your tenderizer is mostly salt, like mine, forgo any extra salt.)

Pineapple Sage

Basil, Oregano

I never follow a recipe to the T. Even when I try, I need substitutions or something comes up. With marinades, go with the flow.

You can probably use any cut of steak, I buy the cheapies. Make sure it's at least half an inch thick, raw, because it will shrink. If you are getting a cheap steak, you will want to cut it thin across the grain.

This recipe was based off of 3 small cuts of steak.

TO MARINADE:

Steak should be thawed, or close to. If you are marinading it overnight, its okay if it's still a little stiff.

I give a splash of wine on the bottom of the bowl of choice, and then I later in the steak. For every cut, I bring the wine almost to the surface, then splash in some oil. Layer on the next steak, and so on, and so forth. Cut your onion (I use about a quarter of a large onion). I mince mine very small. Toss the onion in, and add the tenderizer. Heavily dash the pepper on, and add your herbs. Fresh is best, from a jar is OK too.

I LOVE the taste that the pineapple sage gives the steak if it marinades long enough; but if you don't have any then don't worry about it.

Add garlic last. The longer it sits in the marinade, the more garlicky it gets. You don't want the garlic to take over the dish! Sometimes, I add it the next day.

Rub the steaks a few times, flip them back and forth, re-arrange them. Let marinade AT LEAST an hour and a half. the longer you marinade it, the more tender, and the more flavourful.

Grill to your liking. You can always throw it back on the grill, but you can't un-cook what has been cooked, so check it frequently if you like it rare!