Red Wine Herb-Marinated Beef Steak
Ingredients
- 2 beef bottom round (western griller) steaks, cut 1 inch thick (12 to 16 ounces each)
- Marinade:1/4 cup red wine vinegar
- 1/4 cup water
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon crushed red pepper
Directions
- Combine marinade ingredients in small bowl. Place beef 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.
- Heat large nonstick skillet over medium heat until hot. Remove steaks from marinade; discard marinade. Place steaks in skillet; cook 16 to 17 minutes for medium rare doneness, turning twice. (Do not overcook.) Carve steaks into thin slices.
Recipe courtesy of the National Cattleman’s Beef Association
Note: Beef Bottom Round (Western Griller) Steaks are cut from the Beef Outside Round. Following the natural seam, the triangular shaped muscle is removed and is usually sold as pot roast. The remaining muscle is completely trimmed and then cut across the grain into 3/4, 1, or 1-1/4-inch thick steaks. These larger steaks are then cut in half for more manageable family-size steaks. Steaks cut 3/4 inch thick average 10 ounces. Steaks cut 1 inch thick average 12 to 16 ounces. Steaks cut 1-1/4 inches thick average 1-1/4 to 1-1/2 pounds.
Nutrition Facts
Calories 492
Calories from Fat 283 (58%)
(49%)Total Fat 32g
(54%)Saturated Fat 11g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
(42%)Cholesterol 125mg
(6%)Sodium 138mg
(23%)Potassium 794mg
Total Carbohydrate 2g
(2%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(94%)Protein 47g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.