Beef...it's what was for dinner...

Sunday night we had my parents and my in-laws over for dinner. It is something we try to do every other month and always works well. Since my husband and I recently acquired our new grill all I want to do is use it of course! I went through websites and my new Semi-Homemade Grilling cookbook and finally settled on the fact that I wanted to make steaks...it was just a matter of choosing how I'd like to marinate them.

I finally settled on a red wine marinade from Semi-Homemade. The recipe called for T-Bone steaks but I just bought a few London Broils and cut them up (yes, I know London Broil refers to a cooking method, not a cut of steak, but that is what they call them in the store!).

The rest of the recipe calls for making a red wine butter which did not tickle my fancy at all so I didn't make it, but the marinade was great and the steaks were really tender considering the cut (yeah, I'll admit it, I can be cheap sometimes!). Since I had such large pieces of steak, I did increase all of the amounts of the ingredients since I had to marinate each steak in a separate bag but below I listed the original measurements.

Despite this being a Sandra Lee recipe (yes, flame away!) - I feel like Robin Miller this week. I may be cheap but I always over buy so we had/have quite a bit of beef leftover so Monday night I put it in a fried rice I made and tonight I think I'll be making some steak quesadillas!

Oh and those beautiful cross grill marks on the steaks? Thank Alton Brown for that. I was watching his show recently and he talked about how to get those grill marks so I made my husband do the same. Who doesn't want a purdy steak? Hehehe...

Red Wine Marinade for Steaks

(From Semi-Homemade Grilling 2)

1 1/2 cups red wine

4 1/2 teaspoons salt free garlic-herb seasoning

1 tablespoon Montreal Steak seasoning (I used a reduced sodium version)

Place steaks in a large zip-top bag. Add 1 1/2 cups red wine, the garlic herb seasoning, and steak seasoning. Squeeze air out of bag; seal. Gently massage bag to combine. Marinate in refrigerator for 2-4 hours.

Set up grill for direct cooking over high heat. Oil grate. Let steaks stand at room temperature for 20-30 minutes. Remove steaks from marinade; discard marinade. Place steaks on hot, oiled grill and cookf or 5-7 minutes per side (we needed more time since our steaks were larger and thicker). Transfer steaks to platter and let stand 5 minutes before serving.