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Red-Wine Marinated Steaks with Sun-Dried Tomato Butter
Category: Main Course, Beef
Serves: 4
Rating:
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Ingredients:
2 c. dry red wine 1/4 c. balsamic vinegar 1/4 c. extra-virgin olive oil 8 medium cloves of garlic roughly chopped 3 T. roughly chopped fresh rosemary 2 t. crushed red pepper flakes 2 t. kosher salt 1 t. freshly ground black pepper 1/4 c. sun-dried tomatoes packed in oil 1/2 c. unsalted butter softened 1/2 t. kosher salt 1/4 t. freshly ground black pepper 4 NY or Rib eye steaks about 3/4” thick
Directions:
In a medium bowl whisk together the marinade ingredients. Place the steaks in a resalable plastic bag and add the marinade. Press out the air and seal. Turn the bag to distribute the marinade. Refrigerate 1-2 hours turning the bag occasionally. Remove the steaks from the marinade and pat dry, discarding the marinade, allowing the steaks to rest at room temperature for 20-30 minutes before grilling. Grill over high heat 6 - 8 minutes turning once halfway through grilling. Allow steaks to rest at room temperature a few minutes before serving warm topped with a tablespoon of butter. To prepare the butter, place the tomatoes in a food processor and process until smooth. Add the tomatoes, salt and pepper to the butter and blend.