Beef in Red Wine Marinade
"Another recipe from my new cookbook "the Gluten-free Kitchen" from Sue Shepherd. Posting this as a tasty beef recipe that is gluten-free without the need to buy expensive bottled ready prepared marinade and tasty for everyone to enjoy . Gluten/wheat eaters- of course you can use your favourite stock powder. Cooking time incudes 2 hours marinade time and ten minutes cooking time for the steaks."
- Ready In:
- 2hrs 20mins
- Serves:
- Units:
Nutrition Information
4
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ingredients
- 6 porterhouse steaks (150 grams each) or 6 scotch steak fillets
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Marinade
- 1⁄2 cup red wine
- 1⁄2 cup water
- 2 tablespoons olive oil
- 1 tablespoon gluten-free beef stock powder (Aussies- Massell brand is currently gluten-free)
- 2 garlic cloves, crushed
- salt & freshly ground black pepper
directions
- Place the steaks in a single layer in a naking dish or dish large enough to fit the steaks in a single layer.
- In a bowl, combine all of the marinade ingredients and mix well.
- Pour the marinade over the steaks and ensure each steak is evenly coated.
- Cover the steaks and refrigerate for at least two hours or overnight.
- Heat a bbq or chargrill pan to high.
- Drain the steaks and discard the excess marinade.
- Grill the steaks until done to your liking.
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RECIPE MADE WITH LOVE BY
@Jubes
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I asked Jas what he would rate this, and he said 10 out of 5! :) It was amazing, everyone loved it, even the kids cleaned their plates - and they were big steaks! I used a cabernet Merlot wine, and used regular beef stock powder instead of gluten free. I used inch-thick scotch fillet steaks, which were in the marinade for about 3 hours, and were perfect! I served it with a small amount of Diane sauce. I don't really like steak without a sauce, but this is so delicious that I didn't need to use much! So simple, and so delicious! We will definately have this again! [Made for Aus/NZ Recipe Swap]
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I asked Jas what he would rate this, and he said 10 out of 5! :) It was amazing, everyone loved it, even the kids cleaned their plates - and they were big steaks! I used a cabernet Merlot wine, and used regular beef stock powder instead of gluten free. I used inch-thick scotch fillet steaks, which were in the marinade for about 3 hours, and were perfect! I served it with a small amount of Diane sauce. I don't really like steak without a sauce, but this is so delicious that I didn't need to use much! So simple, and so delicious! We will definately have this again! [Made for Aus/NZ Recipe Swap]
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