Balsamic Marinated Steak (GF)
½ cup Dry Red Wine
¼ cup Olive Oil
1 tbsp. Balsamic Vinegar
2 cloves Fresh Garlic, minced
1½ tsp. Salt, divided
¼ tsp. Black Pepper
6-6 oz. Steaks, top sirloin or choice
In a gallon size zip-lock bag, combine wine, oil, vinegar, garlic, ½ tsp. salt and pepper. Add steaks to bag, work to coat steaks well and place in a rimmed baking dish. Marinate in the refrigerator for 8 hours or overnight. When time to prepare meal, bring the marinated steaks to room temperature, remove from marinade (discard marinade) and pat dry with paper towels. Sprinkle steaks with remaining salt and grill to your desired doneness. Remove from grill and let rest (covered) for 15 minutes. Serve hot.
Note: Be sure to confirm all ingredients are gluten-free. There shouldn’t be any problem with these ingredients, but always double check.
Note: This marinade works well with flank and skirt steak too. Just remember to slice across the grain.
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