Simple marinade to prepare steak for the bbq

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Name: BBQ Steak Maninade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Canadian
Ingredients: 1 each onion minced; 1 each Tomato sliced ripe; 2 cloves Garlic minced; 1 tablespoon Dried basil minced; 1 tablespoon Black pepper cracked or ground; 2 tablespoons Balsamic Vinegar; 2 tablespoons Worcestershire sauce; 1 cup Dry red wine; 1 cup Water up to; 2 large Steak

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INGREDIENTS

1 each onion ; minced
1 each Tomato ; sliced ripe
2 cloves Garlic ; minced
1 tablespoon Dried basil ; minced
1 tablespoon Black pepper ; cracked or ground
2 tablespoons Balsamic Vinegar
2 tablespoons Worcestershire sauce
1 cup Dry red wine
1 cup Water ; up to
2 large Steak

INSTRUCTIONS

In a large flat dish or container with a lid, spread onions and garlic evenly to provide a bed for the steaks. Place steaks on the bed and season with pepper, basil and Worcestershire. Arrange sliced (as thin as you need) tomato to cover as much of the steak as you can. Drizzle balsamic vinegar and wine gently over the top. If the liquid is not as deep as the steaks are thick add water and/or more wine. Cover and refrigerate. Remove from fridge approximately half hour before grilling. Tougher cuts and bone-in steaks can be marinated overnight. You can also prepare the marinade as a sauce by heating the ingredients in a saucepan, blending, allowing to cool and putting steaks and marinade into Ziploc bags. I prefer to use sirloin and prepare in the morning.

NOTES

add brown sugar and molasses to turn into a barbeque sauce

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BBQ Steak Maninade

1 each onion minced
1 each Tomato sliced ripe
2 cloves Garlic minced
1 tablespoon Dried basil minced
1 tablespoon Black pepper cracked or ground
2 tablespoons Balsamic Vinegar
2 tablespoons Worcestershire sauce
1 cup Dry red wine
1 cup Water up to
2 large Steak

In a large flat dish or container with a lid, spread onions and garlic evenly to provide a bed for the steaks. Place steaks on the bed and season with pepper, basil and Worcestershire. Arrange sliced (as thin as you need) tomato to cover as much of the steak as you can. Drizzle balsamic vinegar and wine gently over the top. If the liquid is not as deep as the steaks are thick add water and/or more wine. Cover and refrigerate.  Remove from fridge approximately half hour before grilling. Tougher cuts and bone-in steaks can be marinated overnight. You can also prepare the marinade as a sauce by heating the ingredients in a saucepan, blending, allowing to cool and putting steaks and marinade into Ziploc bags. I prefer to use sirloin and prepare in the morning.

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 4 Servings

Calories: 86
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 93.2mg		3 %
Potassium 296.4mg		8 %
Total Carbohydrate 9.7g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 8.5g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 86

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