Garlic-Wine Steak Marinade

Naf is a master on the grill, thanks in no small part to great inherited wisdom from his mother, Rachel Rosen. Rachel’s kitchen regularly overflows with incredible smells, and when a well-marinated steak comes to the table, it’s devoured in minutes. Here’s her tried-and-true steak marinade recipe, which can also be used for shish kabobs. The recipe is easily doubled or tripled to serve a crowd!

Duration

1-5hrs

Cook Time

10-20 min

Prep Time

10 min

Cook Type

Grill or Fry

Featured Product

Chuck Steak View product

Contributed by

Rachel Rosen

2lbs your choice marbled Grow & Behold beef steaks (try: Chuck Steak, Denver Steak, London Broil, Minute London Broil, or 2-2.5lbs Beef for Kabobs)
4 tablespoons ketchup (preferably a brand without High Fructose Corn Syrup)
2 tablespoons Bragg Liquid Aminos, or 1 tablespoon low-salt soy sauce or tamari sauce and 1 tablespoon water
4 oz. red wine, dry or semi-dry
2 large garlic cloves
Pepper to taste

Mix all ingredients together and marinate meat for up to 5 hours (in the fridge) in a large ziplock bag. Allow meat to come to room temperature before grilling.

ABOUT THE CONTRIBUTOR

Rachel Rosen

Rachel is a mother of 5, grandmother of 6 and Naf's first cooking instructor.

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GROW & BEHOLD delivers premium Glatt Kosher meats that are pasture raised on small family farms with no hormones or antibiotics. We adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. Go to growandbehold.com to learn more or browse by category: