Grilled Wine-marinated Beef Steak

Aromatic vegetables and herbs and wine permeate Eye of Round steaks as they marinate. This is a perfect special meal made with value-priced steaks. Grill tender carrots and new potatoes to serve alongside.

Yields8 ServingsDifficultyBeginnerPrep Time10 minsCook Time10 minsTotal Time8 hrs 20 mins
Ingredients
 1 cup (250 mL) EACH white wine, chopped onion, carrots and celery
 ¼ cup (60 mL) olive oil
 2 cloves garlic, crushed
 2 sprigs EACH fresh thyme and rosemary, crushed
 8 small Beef Eye of Round Marinating Steaks, ¾ inch (2 cm) thick (about 2 lb/1 kg)
 Flaky sea salt
Method
1

1. Combine wine, onion, carrots, celery, oil, garlic, thyme and rosemary in a large sealable freezer bag. Pierce steaks all over with fork and add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.

2

2. Discard marinade from meat; pat steaks dry with paper towel.

3. Grill in a closed barbecue, pan-fry, broil over medium-high heat for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least.

3

4. Let rest for 5 minutes. Serve sprinkled with flaky salt to taste.

Tip
4

Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.

Nutrition
5

Per 1 cooked portion: about 130 Calories, 26g Protein, 2g Fat, 0g Carbohydrate, 95mg Sodium
Excellent Source of: Niacin, Vitamin B12, Zinc, Selenium
Source of: Potassium, Iron, Riboflavin, Vitamin B6, Choline, Pantothenate, Phosphorus
1g Saturated Fat, 0g Trans Fat, 0.2g Polyunsaturated Fat, 1g Monounsaturated Fat
Shopping List
6

Onion
Carrots
Celery
Garlic
Fresh thyme
Fresh rosemary
8 small Beef Eye of Round Marinating Steaks, ¾ inch (2 cm) thick (about 2 lb/1 kg)
Olive oil
Flaky sea salt
White wine

Ingredients

Ingredients
 1 cup (250 mL) EACH white wine, chopped onion, carrots and celery
 ¼ cup (60 mL) olive oil
 2 cloves garlic, crushed
 2 sprigs EACH fresh thyme and rosemary, crushed
 8 small Beef Eye of Round Marinating Steaks, ¾ inch (2 cm) thick (about 2 lb/1 kg)
 Flaky sea salt

Directions

Method
1

1. Combine wine, onion, carrots, celery, oil, garlic, thyme and rosemary in a large sealable freezer bag. Pierce steaks all over with fork and add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.

2

2. Discard marinade from meat; pat steaks dry with paper towel.

3. Grill in a closed barbecue, pan-fry, broil over medium-high heat for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least.

3

4. Let rest for 5 minutes. Serve sprinkled with flaky salt to taste.

Tip
4

Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.

Nutrition
5

Per 1 cooked portion: about 130 Calories, 26g Protein, 2g Fat, 0g Carbohydrate, 95mg Sodium
Excellent Source of: Niacin, Vitamin B12, Zinc, Selenium
Source of: Potassium, Iron, Riboflavin, Vitamin B6, Choline, Pantothenate, Phosphorus
1g Saturated Fat, 0g Trans Fat, 0.2g Polyunsaturated Fat, 1g Monounsaturated Fat
Shopping List
6

Onion
Carrots
Celery
Garlic
Fresh thyme
Fresh rosemary
8 small Beef Eye of Round Marinating Steaks, ¾ inch (2 cm) thick (about 2 lb/1 kg)
Olive oil
Flaky sea salt
White wine

Grilled Wine-marinated Beef Steak