Prep 5 mins
Cook 1 hr
A spicy, bold marinade to add a punch of flavor to your top sirloin. For a subtle flavor, use this marinade for steaks; for a mature and thorough flavor, use for steak cut in 2" cubes for kabobs. Cooking time refers to chill time.
- 1⁄2 cup cabernet sauvignon wine
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup lemon juice
- 1⁄2 tablespoon horseradish
- 1⁄2 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1⁄2 tablespoon soy sauce
- 1 teaspoon crushed red pepper flakes
- 4 small cloves of pressed garlic
- Whisk together, pour over meat in a storage bag, chill for 1-8 hours depending on steak cut and flavor intensity desired.
I really liked the marinade, although I toned down the amount of crushed red pepper for my kids sake (1/2 tsp). I liked the marinade ingredients so much that I could see using it as a dressing instead of putting it on meat. I did boil it once I took the meat out and added 2 TBSP honey and served it to drizzle over the meat. Tasty.
Thought this was yummy as written! Tempting as it may be, however, I would not use inexpensive or stale wine...although the alcohol cooks out, the flavor of the wine is what gives this its punch...wine that you wouldn't enjoy drinking will never be wine that you enjoy "eating"!
I gave this recipe a try because I had some extra cabernet sauvignon, but I did not like this recipe at all. It had a very strange flavor and smell. I ended up basting in A1 while cooking to mask the flavor of the marinade.