This savory red wine marinade tenderizes the meat and imparts great flavor.
| 1/4 |
|
cup LAND O LAKES® Butter, softened |
| 2 |
|
teaspoons prepared horseradish |
| 1 |
|
teaspoon chopped fresh chives |
| 1 |
|
cup dry red wine or apple juice |
| 2 |
|
tablespoons red wine vinegar |
| 1 1/2 |
|
teaspoons finely chopped fresh garlic |
| 1 |
|
tablespoon fresh oregano leaves, finely chopped* |
| 1 |
|
tablespoon fresh thyme leaves** |
| 2 |
|
tablespoons olive oil |
| 1 1/4 |
|
pound flank or top round steak |
|
|
Chopped fresh chives, if desired |
Combine all horseradish butter ingredients in small bowl; mix well. Cover; refrigerate until serving time.
Combine all marinade ingredients in large plastic resealable food bag; add steak. Tightly seal bag; turn over several times to coat beef. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, about 4 hours.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Remove steak from marinade; discard marinade.
Place steak onto grill. Grill, turning once, until internal temperature reaches 145°F. (medium-rare) or desired doneness (12 to 19 minutes).
To serve, remove steak to cutting board. Cut across grain into thin slices; top each serving with a dollop of horseradish butter. Garnish with additional chopped chives, if desired.
*Substitute 1 teaspoon dried oregano leaves.
**Substitute 1 teaspoon dried thyme leaves.
FREEZE AND GRILL LATER METHOD: Prepare Horseradish Butter as directed above; place into freezer container. Prepare marinade and steak as directed above. Place container and sealed freezer food bag into freezer; freeze up to 3 months. To thaw, place container and bag in refrigerator 24 hours or until thawed. Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until internal temperature reaches 145°F. (medium-rare) or desired doneness (12 to 19 minutes). Serve as directed above.
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