Marinating any cut of beef will not only infuse the meat with an abundance of flavor, but it will also help to tenderize the meat so that each-and-every bite is perfectly cooked. This simple marinade works well with any cut of beef you have in mind to grill: I used an outside skirt steak, but a flank steak, filets, strip steak, or even a ribeye would be grand. What is in this marinade you ask? A combination of red wine, fresh thyme leaves, thinly sliced garlic and coarse grain Dijon mustard. Simply marinate for at least four hours or overnight, season with salt and pepper, and grill away!
(To view this recipe, click on the blue title of the blog post above*)
Red Wine & Dijon-Marinated Skirt Steak with Fresh Thyme
Ingredients:
- (1) outside skirt steak
- 2 cups dry red wine
- 3 garlic cloves, thinly sliced
- 1 Tablespoons fresh thyme leaves
- 2 Tablespoons coarse Dijon mustard
- Salt and pepper
- olive oil
- Extra thyme leaves for garnish
Directions:
- Whisk together the wine, garlic, thyme and mustard in a mixing bowl. Pour into a large plastic bag along with the skirt steak. Marinate in the fridge, turning a few times, for 4 hours or up to overnight.
- Remove the steak from the marinade; drizzle the steak with oil and 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Grill for 3-5 minutes per side (for medium rare), flipping once; allow the meat to rest for 10 minutes before serving with extra thyme leaves and slicing.
Tagged: beef, Dijon mustard, fresh thyme, garlic, grilled steak, marinated steak, outside skirt steak, red wine, red wine marinade, skirt steak, steak
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