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Red Wine Marinated Steaks with Sun-Dried Tomato Butter
Category: Main Course, Beef
Serves: 4
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Ingredients:
2 c. dry red wine 1/4 c. balsamic vinegar 1/4 c. extra virgin olive oil 8 medium garlic cloves coarsely chopped 2 t. red pepper flakes 2 t. kosher salt 1 t. freshly ground black pepper 1/4 c. sun-dried tomatoes 1/4 c. unsalted butter, softened 1/2 t. kosher salt 1/4 t. freshly ground black pepper 4 ribeye steaks
Directions:
Whisk the marinade ingredients together in a small bowl and pour the marinade into a plastic bag. Add the steaks, press the air out of the bag, and seal. Refrigerate for several hours, turning the bag occasionally. Remove the steaks from the marinade, pat the meat dry, and discard the marinade; allow the steaks to rest 30 minutes at room temperature. Place the sun-dried tomatoes in a food processor and process until smooth. Place the butter in a small bowl and add the tomatoes, salt and pepper. Mix well. Grill the steaks to the desired doneness, allow to rest for 5-10 minutes, and serve with a spoonful of the tomato butter.