Red Wine BBQ Beef Marinade Recipe: Rich Flavor, Tender Steak & Grilling Guide

Reviewed by Andrew Keller - Cooking Process Reviewer

Reviewed by Andrew Keller – Cooking Process Reviewer

A well-balanced red wine BBQ beef marinade does much more than add flavour to meat. When properly prepared, it helps tenderise tougher muscle fibres, enhances natural beef richness, and creates a deeper caramelised crust during grilling. The combination of wine, herbs, aromatics and seasoning works together to produce layers of flavour that are difficult to achieve with dry rubs alone.

Many home cooks believe any bottle of red wine will produce excellent results, yet the quality of a marinade depends more on the balance between acidity, fat, salt and aromatics than the price of the wine itself. Understanding how these ingredients interact allows you to choose the right marinating time, avoid common mistakes and consistently produce tender, juicy barbecue beef.

In this guide, you’ll learn the science behind red wine marinades, discover which beef cuts benefit most, compare different wine varieties, understand ideal marinating durations, and follow a professional cooking workflow from preparation to serving. Whether you’re cooking ribeye over charcoal, grilling sirloin for a family dinner or preparing short ribs for slow cooking, this comprehensive guide explains not only what to do, but why each step improves the final result.

If you’re comparing different flavour profiles, our BBQ marinade guide explains how wine, beer, citrus and herb-based marinades perform across different meats and grilling styles.

What Makes Red Wine an Excellent BBQ Marinade?

Red wine has been used in traditional European cooking for centuries, not simply because it adds flavour, but because its natural composition complements beef remarkably well. A properly balanced red wine marinade enhances tenderness, deepens savoury flavours and promotes attractive browning during grilling without overpowering the meat itself.

Unlike highly acidic marinades that can leave beef mushy or overly sour, red wine contributes moderate acidity together with tannins, fruit compounds and aromatic molecules that gradually develop complexity during marination. When combined with olive oil, herbs, garlic and carefully controlled seasoning, the result is a marinade that supports the natural richness of beef rather than masking it.

Professional chefs rarely rely on wine alone. Instead, they treat it as one component within a balanced flavour system where every ingredient performs a specific function. Understanding these roles allows you to adjust recipes for different beef cuts, grilling methods and desired flavour profiles.

Why Red Wine Works So Well with Beef

Several natural characteristics make red wine particularly suitable for beef:

• Mild acidity gently softens surface muscle fibres.
• Tannins contribute depth and complexity during cooking.
• Fruit-forward aromas complement caramelised beef flavours.
• Moisture helps distribute herbs and seasonings evenly.
• Natural sugars encourage attractive browning without excessive sweetness.

The combination creates a marinade that supports both flavour development and texture improvement while allowing the beef to remain the dominant taste.

The Four Components of a Balanced Marinade

Professional marinades are designed around four complementary elements rather than one dominant ingredient.

Removing any one of these components often produces a less balanced result. For example, using wine without oil may increase moisture loss during grilling, while omitting aromatics leaves the marinade tasting flat.

Why Expensive Wine Isn’t Necessary

One of the biggest misconceptions is that premium wines always produce better marinades. During cooking, many subtle characteristics that justify the price of an aged bottle are lost through heat and interaction with other ingredients.

Instead, choose a dry, medium-bodied red wine with clean fruit flavours and moderate tannins. Wines such as Cabernet Sauvignon, Merlot, Shiraz or Malbec provide excellent structure without unnecessary cost. Save your premium bottles for serving alongside the finished meal.

Choosing the Right Wine Style

Different wine styles produce noticeably different flavour profiles.

Matching the wine to the richness of the beef creates a more harmonious flavour than simply using whichever bottle happens to be available.

If you’re grilling lamb instead of beef, our BBQ lamb steak marinade recipe uses a similar flavour-building approach while balancing herbs and wine specifically for lamb.

Hidden Mistakes Most Home Cooks Make

Many disappointing results can be traced to a few avoidable mistakes rather than the recipe itself.

• Using sweet cooking wine instead of dry table wine.
• Marinating lean cuts for excessively long periods.
• Forgetting to pat the beef dry before grilling.
• Assuming more wine automatically produces more flavour.
• Reusing raw marinade as a serving sauce without boiling it first.
• Adding too much salt early when marinating overnight.

Correcting these small details often improves the finished barbecue more than changing the entire recipe.

Expert Insight

Professional Perspective: Restaurants build marinades using balance rather than quantity. Increasing the amount of red wine alone does not create a better marinade. Instead, chefs carefully control acidity, fat, herbs and seasoning so each ingredient supports the beef without dominating it. This balanced approach produces richer flavour, more even browning and consistently tender results across different cuts.

Comparison Table – Red Wine vs Other Popular Marinades

How Does Red Wine Tenderize Beef?

Many recipes simply state that red wine “tenderises meat,” but few explain the science behind the process. Understanding how a marinade interacts with beef helps you choose the correct marinating time, avoid texture problems and achieve more consistent grilling results.

Contrary to popular belief, marinades do not penetrate deeply into thick steaks. Instead, they primarily influence the outer layers of the meat, where flavour development, browning and moisture retention have the greatest visual and sensory impact. The centre of a thick steak retains its natural beef character, which is exactly what makes a well-marinated steak taste balanced rather than artificial.

The Science Behind Red Wine Marinades

Red wine contains several naturally occurring compounds that each contribute differently during marination.

Mild Acidity Softens Surface Proteins

Dry red wine has a moderate acidity level that gently loosens surface muscle proteins. This allows herbs, garlic and seasonings to cling more effectively to the meat while helping create a more tender bite after grilling.

Unlike stronger acidic ingredients such as lemon juice or vinegar, red wine works gradually, making it more forgiving for longer marinating periods.

Tannins Build Richer Beef Flavour

Tannins are natural plant compounds extracted from grape skins, seeds and oak barrels during wine production. While they are often discussed in wine tasting, they also influence cooking.

As beef grills over high heat, tannins interact with caramelised proteins and browned fats, helping develop the deep, savoury flavour associated with restaurant-quality steaks.

Aromatic Compounds Add Complexity

Wine contributes hundreds of aromatic compounds that survive marination and continue developing during cooking. Combined with rosemary, thyme, garlic and black pepper, these compounds produce a richer aroma than herbs alone.

Oil Protects Moisture

Olive oil is frequently misunderstood as a tenderiser. Its primary role is to coat the meat, distribute fat-soluble flavours and reduce moisture loss during grilling. Without sufficient oil, beef can dry more quickly over direct heat even if it has been marinated for several hours.

What Actually Happens During Marination?

Instead of imagining the marinade soaking through the entire steak, picture a gradual flavour-building process.

This explains why extending marination indefinitely does not continue improving the meat.

Best Beef Cuts for Red Wine Marinade

Different cuts respond differently because they vary in fat content, muscle structure and connective tissue. Matching the marinating time to the beef cut produces far better results than using a single timing rule for everything.

Which Cuts Benefit the Most?

Well-marbled steaks such as ribeye and striploin gain additional flavour without sacrificing their natural tenderness. Leaner cuts including flank steak and skirt steak benefit from slightly longer marinating periods because they absorb aromatic flavours more readily.

Tenderloin requires the shortest marinating time. Its naturally delicate texture means excessive exposure to acidic ingredients can soften the exterior more than necessary.

How Long Should You Marinate Beef?

There is no universal answer because marinating time depends on thickness, fat content and the strength of the marinade.

How to Use the BBQ Master Planner

The ExpertsGuys BBQ Master Planner helps you choose the right beef cut, wine, marinating time and cooking method before you start grilling. Instead of guessing, the tool creates a restaurant-style barbecue plan based on your actual cooking situation.

Best Placement

Use the tool before mixing your marinade. This gives you enough time to adjust the wine, herbs, marinating duration and grill setup before the beef touches the marinade.

What the Tool Helps With

• Choosing the best red wine for your beef cut.
• Finding the correct marinating time.
• Avoiding over-marinating delicate steaks.
• Selecting the right cooking method.
• Checking internal temperature targets.
• Planning side dishes and shopping needs.

Professional Tip

Generate one BBQ plan before shopping and another plan before grilling. This encourages better ingredient choices and gives you a final cooking checklist before the beef goes onto the grill.

Tip: If you are cooking a different beef cut next time, return to this planner and generate a new BBQ plan. Ribeye, flank steak, short ribs and tenderloin each need different timing, wine balance and heat control.

ExpertsGuys Marination Timeline Framework™

Instead of following generic recipes, use this professional framework.

30 Minutes

Best when you’re short on time.

• Surface seasoning develops.
• Little tenderising occurs.
• Suitable for thin steaks.

2-4 Hours

Ideal for premium steaks.

• Balanced flavour.
• Attractive crust.
• Minimal texture change.

6-12 Hours

The preferred range for most home barbecue enthusiasts.

• Excellent flavour development.
• Improved browning.
• Consistently juicy results.

12-24 Hours

Recommended for tougher cuts.

• Deep flavour penetration on the surface.
• Better texture for connective tissue.
• Excellent for overnight preparation.

More Than 24 Hours

Usually unnecessary.

Longer marinating does not continue improving flavour indefinitely. Instead, excessive acidity may create a softer outer texture while masking the beef’s natural richness.

Signs Your Beef Has Been Marinated Correctly

A properly marinated steak should display several characteristics before it even reaches the grill.

• Rich herb aroma without excessive alcohol smell.
• Even coating of herbs and seasonings.
• Surface feels lightly coated rather than excessively wet.
• Beef retains its natural colour with only slight darkening.
• No sour or fermented odour.

If the meat smells sharply acidic or the exterior becomes mushy, it has likely been marinated for too long or the marinade contains excessive acidic ingredients.

Professional Tip

Andrew Keller – Cooking Process Reviewer: Consistency matters more than duration. A well-balanced marinade used for six to eight hours almost always produces better grilling results than an unbalanced marinade left on the meat overnight. Professional kitchens focus on ingredient ratios and temperature control rather than simply increasing marinating time.

Comparison Table – Recommended Marinating Time by Beef Thickness

Red Wine BBQ Beef Marinade Recipe

A great marinade is about balance rather than complexity. Every ingredient has a specific role, from enhancing flavour and supporting caramelisation to protecting moisture during grilling. The recipe below is designed to complement premium beef while remaining versatile enough for everyday barbecue cooking.

Ingredients

Main Marinade

• 1 cup (240 ml) dry red wine (Cabernet Sauvignon, Merlot or Shiraz)
• ¼ cup extra virgin olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons brown sugar
• 5 garlic cloves, finely minced
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon sea salt
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 1 teaspoon smoked paprika (optional)

Suitable for approximately 1.5–2 kg (3–4 lb) of beef.

Why Each Ingredient Matters

Professional kitchens rarely include ingredients without purpose. Understanding each component makes it easier to adjust recipes confidently.

Ingredient Substitutions

If you’re missing an ingredient, these alternatives maintain the overall balance of the marinade.

Step 1 – Prepare the Marinade

Combine the red wine, olive oil, Worcestershire sauce, soy sauce and Dijon mustard in a large mixing bowl. Whisk until fully combined before adding the brown sugar, garlic, herbs, salt and pepper.

Allow the mixture to rest for five minutes. This gives the herbs time to release their natural oils and creates a more balanced flavour profile before the beef is added.

Step 2 – Prepare the Beef

Pat the beef dry using paper towels.

Removing excess surface moisture allows the marinade to coat the meat more evenly while improving browning later on the grill.

Avoid trimming all visible fat. Moderate marbling protects the beef from drying during high-temperature cooking.

Step 3 – Marinate Correctly

Place the beef into a glass dish, stainless steel container or food-safe resealable bag.

Pour the marinade over the meat until every surface is coated.

Seal tightly.

Turn the meat once or twice during marination if possible to ensure even flavour development.

Always marinate inside the refrigerator.

Never leave raw beef marinating at room temperature.

Step 4 – Remove Before Grilling

About thirty minutes before cooking, remove the beef from the refrigerator.

Allowing the meat to lose some of its chill promotes more even cooking.

Pat away excess liquid with paper towels.

Leaving large amounts of marinade on the surface often causes excessive flare-ups and uneven caramelisation.

Step 5 – Grill Over High Heat

Preheat the grill thoroughly before cooking.

For charcoal grills, wait until the coals develop a light grey ash.

For gas grills, preheat with the lid closed for around 10–15 minutes.

Cook over direct heat to build colour, then move thicker cuts to indirect heat if necessary to finish gently without burning the exterior.

Step 6 – Rest Before Serving

Once cooked, transfer the beef to a warm plate or wooden board.

Resting allows juices to redistribute throughout the meat rather than flowing onto the cutting board.

Use these general resting guidelines:

• Thin steaks: 5 minutes
• Standard steaks: 8–10 minutes
• Thick steaks: 10–15 minutes
• Large roasts: 15–20 minutes

Resting is one of the simplest ways to improve juiciness without changing the recipe.

Scaling the Recipe

Maintaining ingredient ratios is more important than simply increasing quantities.

Restaurant Preparation Workflow

Professional Kitchen Process Used for Consistent Restaurant-Quality Results

Following the same workflow each time produces more consistent results than relying on timing alone.

Professional Chef Tips

Balance Salt Carefully

If marinating overnight, slightly reduce the salt. Longer exposure allows seasoning to penetrate more effectively, and excessive salt can draw out moisture before grilling.

Slice Against the Grain

For cuts such as flank steak, skirt steak and hanger steak, always slice across the grain after resting. This shortens the muscle fibres and creates a noticeably more tender bite.

Reserve Fresh Herbs for Serving

Adding a small amount of freshly chopped rosemary or thyme after grilling creates brighter aromas than relying entirely on herbs cooked in the marinade.

Comparison Table – Container Choice for Marinating

Best Red Wines for BBQ Beef Marinades

The best wine for a beef marinade is not necessarily the most expensive bottle on the shelf. During cooking, subtle tasting notes found in premium wines become far less noticeable, while acidity, tannins and fruit character continue influencing flavour development.

For barbecue, choose a dry, medium- to full-bodied red wine with balanced acidity. These wines provide structure without overpowering the natural flavour of the beef.

Cabernet Sauvignon

Cabernet Sauvignon is often considered the benchmark for red wine beef marinades.

Its firm tannins and black fruit flavours pair exceptionally well with richly marbled steaks.

Best for

• Ribeye
• Striploin
• T-bone
• Porterhouse

Flavour Profile

• Blackcurrant
• Cedar
• Mild spice
• Structured finish

Merlot

Merlot produces a smoother, rounder marinade with softer tannins.

It works particularly well when cooking for families or anyone who prefers a less intense wine flavour.

Best for

• Sirloin
• Rump
• Chuck steak
• Everyday grilling

Shiraz (Syrah)

Shiraz develops bold peppery notes that naturally complement charcoal grilling.

When grilled over hardwood charcoal, Shiraz marinades often produce deeper smoky flavours.

Best for

• Brisket
• Beef ribs
• Flank steak
• Skirt steak

Malbec

Malbec offers dark fruit flavours with moderate tannins and excellent balance.

It is particularly popular in South American barbecue traditions because it complements grilled beef without becoming overly acidic.

Best for

• Skirt steak
• Flank steak
• Hanger steak
• Picanha

Pinot Noir

Although lighter than other red wines, Pinot Noir can work surprisingly well with premium lean beef cuts.

Its delicate fruit profile enhances rather than masks naturally tender meat.

Best for

• Beef tenderloin
• Eye fillet
• Lean steaks

Wine Comparison Guide

Wines You Should Avoid

Not every red wine is suitable for marinating beef.

Some varieties introduce excessive sweetness, bitterness or acidity that can overpower the meat.

Sweet Red Wines

Highly sweet wines burn more easily on the grill due to their elevated sugar content.

They may also produce an unpleasant sticky coating on the beef.

Cooking Wine

Many commercial cooking wines contain excessive salt and preservatives.

Fresh table wine almost always delivers cleaner flavour.

Very Old Premium Wines

Mature wines are designed for drinking rather than cooking.

Their delicate characteristics disappear during grilling, making them poor value for marinades.

Sparkling Wines

Carbonation provides little benefit during marination and the flavour profile generally lacks the body needed for beef.

Common Wine Selection Mistakes

Avoid these common mistakes:

• Choosing wine solely based on price.
• Using heavily oaked wines with delicate cuts.
• Selecting sweet wines for high-temperature grilling.
• Assuming leftover wine automatically makes a good marinade.
• Using oxidised wine that has been open for too many days.

Fresh, inexpensive dry table wine usually produces better barbecue results than expensive bottles saved for special occasions.

Red Wine vs Other Popular Marinades

Every marinade creates a different cooking experience.

Understanding their strengths helps you select the right option for each barbecue.

Red wine remains one of the most balanced options because it combines moderate acidity with excellent flavour development.

Cooking Temperature Guide

Cooking temperature has a greater impact on tenderness than marinating time alone.

Always cook according to the internal temperature rather than relying only on cooking time.

Remove steaks approximately 2–3°C before the target temperature because residual heat continues cooking the meat while it rests.

Wood Smoke Pairing Guide

Matching wood smoke with the wine marinade creates another layer of flavour often overlooked by home cooks.

Professional barbecue restaurants frequently pair specific hardwoods with different marinades to produce consistent flavour profiles rather than relying on whichever fuel happens to be available.

Should You Reuse Marinade?

Raw marinade should never be served directly as a sauce after it has contacted uncooked beef.

If you wish to use it later:

• Reserve a separate portion before adding raw meat, or
• Boil the used marinade vigorously for several minutes before serving.

This simple food safety practice greatly reduces the risk of harmful bacteria while preserving the intended flavour.

Professional Perspective

Andrew Keller – Cooking Process Reviewer: Professional kitchens often think in flavour pairings rather than individual ingredients. Selecting a Cabernet Sauvignon for a richly marbled ribeye or a Malbec for flank steak creates a more balanced final dish than simply using the same wine for every cut. Matching wine, beef and cooking method together is one of the easiest ways to elevate home barbecue results.

Hidden Expert Tips

Choose Wine You Would Actually Drink

A simple rule used by many chefs is to avoid cooking with wine you wouldn’t enjoy drinking. Clean, well-balanced table wines generally produce better marinades than heavily processed cooking wines.

Let the Grill Fully Preheat

Placing marinated beef onto a grill that hasn’t reached cooking temperature often causes sticking, uneven browning and excessive moisture loss. Allow enough time for the cooking grate to become thoroughly hot before adding the meat.

Don’t Continuously Flip the Steak

Frequent turning prevents a proper crust from forming. Let each side develop a rich caramelised surface before flipping.

Common Red Wine BBQ Marinade Mistakes

Even an excellent recipe can produce disappointing results if a few fundamental cooking principles are overlooked. Professional chefs focus on controlling every stage of the process, from ingredient selection to resting the meat after grilling. These small details often determine whether a steak turns out exceptionally juicy or unnecessarily dry.

Mistake 1: Marinating for Too Long

Longer is not always better.

After approximately 24 hours, the acidity in the wine begins affecting the outer texture of the beef more aggressively. Instead of becoming more tender, the surface may develop a slightly soft or mushy texture while masking the meat’s natural flavour.

Better approach

• Premium steaks: 4–8 hours
• Lean cuts: 6–12 hours
• Tougher cuts: 12–24 hours

Mistake 2: Using Too Much Wine

Wine should enhance the marinade rather than dominate it.

An excessive amount of wine increases acidity while reducing the balance provided by oil, herbs and seasonings.

A balanced marinade always produces more consistent results than one dominated by a single ingredient.

Mistake 3: Skipping the Drying Step

Many home cooks transfer beef directly from the marinade onto the grill.

Excess liquid creates steam before browning begins, making it harder to develop the rich caramelised crust associated with premium steak.

Instead, gently pat the surface dry while leaving the herbs and seasonings attached.

Mistake 4: Cooking Straight from the Refrigerator

Very cold meat cooks unevenly.

Allow the beef to rest at room temperature for approximately 20–30 minutes before grilling.

This helps the steak cook more evenly from edge to centre.

Mistake 5: Overcrowding the Grill

Leaving too little space between steaks reduces airflow and heat circulation.

Each piece should have enough room for proper browning.

Professional grill chefs almost always cook in batches rather than overcrowding the cooking surface.

Mistake 6: Cutting Immediately After Cooking

Freshly grilled beef continues redistributing its juices while resting.

Cutting immediately causes valuable juices to escape onto the cutting board instead of remaining inside the meat.

Resting is one of the easiest improvements any home cook can make.

ExpertsGuys Professional BBQ Workflow™

Professional kitchens rely on repeatable systems rather than guesswork.

Follow this workflow every time for consistently better barbecue beef.

This workflow reduces common cooking mistakes while improving flavour, tenderness and consistency.

Best Side Dishes for Red Wine BBQ Beef

A rich beef marinade pairs best with side dishes that provide freshness, texture or subtle sweetness.

Wine Pairing After Cooking

Serving the right wine alongside the finished meal creates a more complete dining experience.

Matching the serving wine to the marinade creates flavour continuity throughout the meal.

Storage Guidelines

Proper storage preserves both food quality and safety.

Raw Marinated Beef

• Refrigerate immediately.
• Store in an airtight container.
• Use within 24 hours for best results.

Cooked Beef

• Cool before refrigerating.
• Store in sealed containers.
• Consume within three to four days.

Freezing

Marinated beef freezes remarkably well.

Freeze before cooking for the best quality.

Label each package with:

• Beef cut
• Marinating date
• Planned cooking date

This simplifies meal planning while reducing food waste.

Meal Preparation Planner

Prepare Once, Enjoy Restaurant-Quality BBQ Throughout the Week

Weekly BBQ Meal Prep Schedule

Freezer Meal Planner

Before Freezing Checklist

☐ Beef has been portioned into meal-size servings.

☐ Marinade completely coats every surface.

☐ Excess air removed from freezer bag.

☐ Package labelled with:

• Beef cut
• Marinating date
• Freezing date
• Recommended cooking method

☐ Store flat for faster freezing and easier stacking.

This approach saves preparation time while maintaining excellent flavour.

Creative Leftover Ideas

Properly cooked barbecue beef rarely goes to waste.

Try using leftovers in:

• Gourmet steak sandwiches
• Beef tacos
• Grain bowls
• Steak salads
• Fried rice
• Pasta dishes
• Loaded baked potatoes
• Breakfast steak and eggs

Because the beef has already developed rich flavour during marination, leftovers often require very little additional seasoning.

Cost Comparison

Preparing premium barbecue beef at home often delivers restaurant-quality flavour at a considerably lower cost.

Besides reducing costs, home preparation allows complete control over ingredient quality, seasoning and cooking preferences.

Professional Perspective

Andrew Keller – Cooking Process Reviewer: The most consistent home barbecue results come from following a repeatable process rather than chasing complicated recipes. Selecting the correct beef cut, balancing the marinade, controlling cooking temperature and allowing adequate resting time will almost always have a greater impact than adding more ingredients.

ExpertsGuys Decision Checklist

Before lighting the grill, confirm the following:

✅ Selected a dry red wine rather than cooking wine.

✅ Chosen the correct marinating time for the beef cut.

✅ Prepared a balanced marinade with oil, herbs and seasoning.

✅ Refrigerated the beef throughout marination.

✅ Removed excess surface moisture before grilling.

✅ Fully preheated the grill.

✅ Used a meat thermometer for accurate doneness.

✅ Rested the beef before slicing.

Completing these simple steps dramatically increases the likelihood of producing tender, flavourful barbecue beef.

Summary

A well-made red wine BBQ beef marinade is about much more than simply mixing wine with herbs. The best results come from understanding how acidity, tannins, aromatics and fat work together to enhance the natural qualities of the beef rather than overpowering them.

Choosing the right wine for the beef cut, marinating for an appropriate length of time and following a consistent grilling workflow all contribute to better tenderness, richer flavour and a beautifully caramelised crust. Small details—such as patting the meat dry before grilling, preheating the barbecue properly and allowing the steak to rest before slicing—often make a greater difference than adding extra ingredients.

Whether you’re preparing a quick weeknight sirloin, an impressive ribeye for guests or slow-cooked beef ribs for a weekend barbecue, applying these professional techniques will help you achieve reliable, restaurant-quality results at home. By understanding the cooking science behind each step, you can confidently adapt the recipe to suit different beef cuts, wine styles and grilling methods while consistently producing juicy, flavourful barbecue beef.

Frequently Asked Questions

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Yield: 4

Flavor Red Wine BBQ Beef Marinate Recipe

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A simple recipe for slow cooker chicken curry will satisfy all your family’s taste buds.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup red wine
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1/2 teaspoon black pepper
• 2 lbs beef (sirloin, flank steak, or your preferred cut)

Instructions

In a large mixing bowl, whisk together red wine, olive oil, brown sugar, soy sauce, minced garlic, smoked paprika, and black pepper.Place the beef in a large ziplock bag or covered container, and pour the marinade over the beef. Toss to coat the beef evenly with the marinade.Seal the bag or cover the container, and refrigerate for at least 1 hour or up to 24 hours.Preheat your grill or grill pan to medium-high heat.Remove the beef from the marinade, and discard the marinade.Grill the beef for 5-7 minutes on each side, or until it reaches your desired level of doneness.Remove the beef from the grill, and let it rest for 5 minutes before slicing it against the grain.

Notes

For a deeper flavor, marinate the beef for at least 6 hours, or overnight. Make sure to discard the marinade after removing the beef, as it may contain bacteria from the raw meat.

Equipment: Large mixing bowl, Whisk, Ziplock bag or covered container, Grill or grill pan.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 790Total Fat: 51gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 197mgSodium: 557mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 60g

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