TUSCAN MARINATED STEAKS

Tuscan Marinated Steaks image

While looking for Italian recipes, found this one posted in The New York Times which states it was Adapted from Anstice Carroll. I am not a fan of rosemary, so I will leave that out of my marinade.

Provided by diner524

Categories Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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Ingredients

6 garlic cloves, peeled and chopped
1/2 cup extra-virgin olive oil, preferably Tuscan
1/2 cup dry italian red wine
1/4 cup fresh oregano, chopped (or 1 tablespoon dried)
1/3 cup fresh sage, chopped (or 2 tablespoons dried)
3 sprigs fresh rosemary (or 1 teaspoon dried)
1 medium onion, sliced
1 teaspoon fresh ground black pepper
2 bay leaves
2 tablespoons grated lemon zest (or orange zest)
4 beef steaks (about 6 ounces each)

Steps:

In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
Wipe excess marinade from steaks and discard. Grill to taste.

*** Explore more Tuscan Marinated Steaks Recipes »

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