| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Shelf life, Shelf2 | 1 | servings | ||
INGREDIENTS
| 1 1/3 | c | Red wine |
| 1 1/3 | c | Red wine vinegar |
| 1/3 | c | Olive oil |
| 4 | ts | Dried rosemary |
| 4 | Garlic cloves; minced | |
| 2 | ts | Dried thyme |
| 3 | tb | Coarsely ground black pepper |
| 1 | tb | Kosher salt |
INSTRUCTIONS
MARINADE BLACK RUB PROCEDURE: 1. Combine all ingredients for the marinade in a mixing bowl and mix well. Place the steak into a 2" deep rectangular cake pan and pour the marinade over it. Cover and refrigerate for 1 1/2 hours, turning the steak over after 45 minutes. 2. Combine dry rub ingredients in a small bowl and set aside. Remove the steak from refrigeration and pat dry with a paper towel. Sprinkle the dry rub over the steak and work it into the meat gently. Turn the steak over and repeat. Allow the steak to sit at room temperature for 30 to 60 minutes to absorb the rub. 3. Cook over medium high heat on a gas or charcoal grill, or pan-fry in a heavy skillet for a better crust. (2-4 minutes per side for rare, add an additional 1-2 minutes for each degree of doneness.) To make a mopping sauce for grilling, bring the left-over marinade to a boil on the stove for several minutes or until slightly thick. Brush it over the steak while grilling. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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