Red Wine Herb-Marinated Beef Steak
Try this flavorful steak recipe tonight. Beef Bottom Round Steaks are marinated and grilled.
Cook Time: 45 Minutes
Servings: 8
Ingredients: 7
Ingredients
Marinade:
Preparation
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Step 1
Combine marinade ingredients in small bowl. Place beef Bottom Round Steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
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Step 2
Heat large nonstick skillet over medium heat until hot. Remove steaks from marinade; discard marinade. Place steaks in skillet; cook 16 to 22 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices.
Nutrition Information
186 Calories
2.6g SAT FAT
23g PROTEIN
2.6 mg IRON
4.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 186 Calories; 84.6 Calories from fat; 9.4g Total Fat (2.6 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 5.2 g Monounsaturated Fat;) 65 mg Cholesterol; 50 mg Sodium; 0.4 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 2.6 mg Iron; 316 mg Potassium; 6.5 mg NE Niacin; 0.6 mg Vitamin B6; 3.4 mcg Vitamin B12; 4.4 mg Zinc; 37.2 mcg Selenium; 79.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
The Essential Ingredients
- Bottom Round Roast: This is a lean, budget-friendly cut that comes from the rump and hind legs. Ideal for slow cooking methods like roasting or braising.
- Red Wine Vinegar: A tangy robust vinegar made from fermented red wine. It has a sharp taste and the acidity helps to break down tougher beef cuts. Red Wine Vinegar is great in salad dressings, marinades, and reductions.
- Thyme: An aromatic herb with tiny, greenish leaves that can be used fresh or dried and provides a subtle earthy, lemony flavor to recipes.
- Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
- Crushed Red Pepper: Made from dried and crushed red chili peppers, typically including cayenne. It’s a global spice and adds a fiery flavor. Great for adding to pizzas, pasta sauces and marinades.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Can I skip marinating bottom round steaks?
Yes, but marinating the beef will make it more tender and flavorful.
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What can I substitute if I don’t have red wine vinegar?
Other vinegars like balsamic or apple cider work great if you have those instead. Citrus juices also work, but will give a slightly different flavor.
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Do I need to discard the marinade?
Yes, for food safety and safe handling it’s recommended to discard any marinade that has been in contact with raw beef.
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Can I grill bottom round steaks instead of using a skillet?
Yes! Preheat a grill to medium-high and cook for 8 to 10 minutes per side, depending on thickness, until desired temperature.
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