Name Red Wine Marinated Beef


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* 4 thick slices beef skirt or flank steak, about 150 g (5 oz) each
* oil, for brushing
* salt and pepper
* onion rings, to serve

Red wine marinade:
* 1 onion, sliced
* 1 carrot, sliced
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 6 peppercorns
* 2 tablespoons oil
* 150 ml (1/4 pint) red wine

1. Place the onion and carrot in a large shallow dish with the herbs, peppercorns, oil and red wine. Add the beef and turn it in the marinade until it is well coated. Leave to marinate in the refrigerator or a cool place for at least 6 hours, or overnight if possible.
2. Drain the meat, season with salt and pepper and cook on an oiled grill rack over the hot coals on a preheated barbecue for 2-3 minutes on each side. Brush with oil, then move to less intense heat (or move the grill rack higher up) and cook for 5-6 minutes on each side, depending on how well done you like your beef. Serve at once with onion rings.

Serves: 4

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