Best Red Wine Garlic And Thyme Marinade Recipes

GARLIC-THYME MARINATED STEAKS

Garlic-Thyme Marinated Steaks image

This steak marinade gets saucey with olive oil and red wine vinegar.

Provided by BIWFD

Time 10m

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

2 pounds beef Flank Steak
Salt and pepper
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves
2 tablespoons sweet or smoked paprika
3 teaspoons garlic
1/4 teaspoon ground red pepper

Steps:

Combine Marinade ingredients in medium bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. [Grill top round steaks to medium rare (145°F) doneness.]
Serve half of steak(s) immediately, as desired. Cover and refrigerate remaining steak(s) for later use. Before serving, carve steak(s) into thin slices; season with salt and pepper, as desired.

Nutrition Facts : Calories 230

EASY RED WINE MARINADE FOR STEAKS

Easy Red Wine Marinade for Steaks image

Enjoy your favorite steaks with an easy red wine marinade. The recipe takes just a few minutes and features garlic, onion, and fresh rosemary.

Provided by Stacy Slinkard

Categories Dinner Entree Ingredient

Time 4h5m

Yield 3

Number Of Ingredients 9

Ingredients

1 cup red wine
3/4 cup olive oil
5 garlic cloves (minced)
2 tablespoons onion (diced)
2 to 3 sprigs fresh rosemary
1 tablespoon lemon juice
1 teaspoon of sea salt
1 teaspoon pepper
2 to 3 (6-ounce) steaks

Steps:

Gather the ingredients.
Combine the red wine, olive oil, garlic cloves, onion, rosemary, lemon juice, salt, and pepper in a bowl and then pour the mix into a large plastic zip-top bag.
Add the steaks and seal the bag. Refrigerate for 4 to 6 hours, turning the bag several times to mix the marinade.
Prepare the steaks according to your preference and discard the rest of the marinade.

Nutrition Facts : Calories 1032 kcal, Carbohydrate 6 g, Cholesterol 165 mg, Fiber 1 g, Protein 45 g, SaturatedFat 20 g, Sodium 800 mg, Sugar 1 g, Fat 85 g, ServingSize 2 to 3 steaks (serves 3), UnsaturatedFat 0 g

RED WINE STEAK MARINADE

Red Wine Steak Marinade image

This easy marinade recipe makes the best, most flavorful steaks with a sublte hint of red wine!

Provided by Julie Evink

Categories Main Course

Time 2h22m

Number Of Ingredients 8

Ingredients

1 c. red wine
1 Tbsp soy sauce
¼ c. olive oil
1 tsp kosher salt
1 tsp ground black pepper
2 tsp minced garlic
1 tsp onion powder
1 ½ lb steaks ((I love Sirloin, Ribeye or New York Cut Steaks!))

Steps:

In a small bowl whisk all the ingredients except the steak.
Add steaks to a resealable zip lock bag or large bowl and pour the marinade over the top of the steak. Squeeze as much air out of bag as possible and seal.
Marinate for at least 2 hours or overnight.
To make steaks in skillet: Turn heat to high and let preheat a few minutes until skillet is hot. Place steaks in skillet. Cook each side for 3 minutes. Reduce heat to medium-high. Cook steaks to the desired doneness, flipping as needed. It will take about 10 minutes depending on thickness of steaks. I prefer mine to be about 145 degrees which is medium.
To make steaks on the grill. Preheat grill to medium-high. Place steaks on grill. Cook 4-6 minutes per side or until the internal temperature reaches at least 145 degrees F for medium.
Let steaks rest 3 minutes before serving.

Nutrition Facts : Calories 545 kcal, Carbohydrate 3 g, Protein 35 g, Fat 39 g, SaturatedFat 13 g, Cholesterol 104 mg, Sodium 925 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

RED WINE, GARLIC AND THYME MARINADE

Red Wine, Garlic and Thyme Marinade image

This marinade is ideal for beef, lamb, chicken or pork, to serve 4 to 6. Pour marinade over meat. Cover and refrigerate for a minimum of 4 hours, or overnight, if time permits.

Provided by English_Rose

Categories Meat

Time 10m

Yield 1 cup

Number Of Ingredients 4

Ingredients

3/4 cup red wine
1/4 cup extra virgin olive oil
2 garlic cloves, crushed
1 1/2 tablespoons thyme leaves

Steps:

Combine wine, oil, garlic and thyme in a 1-cup capacity sterilised jar.
Secure top. Shake well to combine.
Store in the refrigerator for 2 to 3 days before using.

Nutrition Facts : Calories 639.9, Fat 54.1, SaturatedFat 7.5, Sodium 9.5, Carbohydrate 7.5, Fiber 0.6, Sugar 1.1, Protein 0.7

MARINATED VEGETABLES WITH GARLIC AND THYME

Marinated Vegetables with Garlic and Thyme image

Categories Garlic Tomato Vegetable Side Marinate Thanksgiving Vegetarian Buffet Vinegar Fall Vegan Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

8 cups assorted cooked leftover vegetables (such as carrots, green beans, cauliflower, and broccoli)
2 cups grape tomatoes, halved lengthwise (about 1 pound)
3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons water
2 garlic cloves, pressed
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce

Steps:

Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes.
Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.