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Name: Spicy Marinated Round Steak
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/3 c Red wine; 4 ts Dried Rosemary; 1 tb Kosher salt; 1 1/3 c Red wine vinegar; 4 Garlic minced; 2 ts Dried thyme; 3 tb black pepper Coarsely ground; 1/3 c olive oil

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INGREDIENTS

1 1/3 c Red wine
4 ts Dried Rosemary
1 tb Kosher salt
1 1/3 c Red wine vinegar
BLACK RUB
4 Garlic ; minced
2 ts Dried thyme
MARINADE
3 tb black pepper ; Coarsely ground
1/3 c olive oil

Servings

INSTRUCTIONS

PROCEDURE: 1. Combine all ingredients for the marinade in a mixing bowl and mix well. Place the steak into a 2" deep rectangular cake pan and pour the marinade over it. Cover and refrigerate for 1 1/2 hours, turning the steak over after 45 minutes. 2. Combine dry rub ingredients in a small bowl and set aside. Remove the steak from refrigeration and pat dry with a paper towel. Sprinkle the dry rub over the steak and work it into the meat gently. Turn the steak over and repeat. Allow the steak to sit at room temperature for 30 to 60 minutes to absorb the rub. 3. Cook over medium high heat on a gas or charcoal grill, or pan-fry in a heavy skillet for a better crust. (2-4 minutes per side for rare, add an additional 1-2 minutes for each degree of doneness.) To make a mopping sauce for grilling, bring the left-over marinade to a boil on the stove for several minutes or until slightly thick. Brush it over the steak while grilling.

NOTES

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Spicy Marinated Round Steak

1 1/3 c Red wine
4 ts Dried Rosemary
1 tb Kosher salt
1 1/3 c Red wine vinegar
 BLACK RUB
4 Garlic minced
2 ts Dried thyme
 MARINADE
3 tb black pepper Coarsely ground
1/3 c olive oil

PROCEDURE:    1. Combine all ingredients for the marinade in a mixing bowl and mix well.  Place the steak into a 2" deep rectangular cake pan and pour the marinade  over it. Cover and refrigerate for 1 1/2 hours, turning the steak over  after 45 minutes.    2. Combine dry rub ingredients in a small bowl and set aside. Remove the  steak from refrigeration and pat dry with a paper towel. Sprinkle the dry  rub over the steak and work it into the meat gently. Turn the steak over  and repeat. Allow the steak to sit at room temperature for 30 to 60 minutes  to absorb the rub.    3. Cook over medium high heat on a gas or charcoal grill, or pan-fry in a  heavy skillet for a better crust. (2-4 minutes per side for rare, add an  additional 1-2 minutes for each degree of doneness.)    To make a mopping sauce for grilling, bring the left-over marinade to a  boil on the stove for several minutes or until slightly thick. Brush it  over the steak while grilling.

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Nutrition

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Serving Size: 1 Serving (1323g)
Recipe Makes: 1

Calories: 892
Calories from Fat: 173 (19%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 2.2g
Cholesterol 0mg		0 %
Sodium 3576.7mg		123 %
Potassium 1375.5mg		36 %
Total Carbohydrate 37.6g		11 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 30.1g
Protein 3.8g		5 %
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: 892

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