O N T H EY U MM EN MU Y
BEEF STEAK IN RED WINE MARINADE Prep: 15mins
Cook: 35mins
INGREDIENTS: • 750g beef steak (1-1/2 inch thick) • 3 tablespoons unsalted butter • 3 cloves garlic, smashed FOR THE MARINADE • 1/4 cup soy sauce • 1/2 cup Mont Rochelle Cabernet Sauvignon • 3 garlic cloves, crushed • 2 tbsp Olive oil • 1 tsp pepper • 2 tsp Parsley, finely chopped METHOD 1. Mix all the marinade ingredients. 2. Put the steak in a zip lock bag, pour the marinade, mix well and let it marinate for a minimum of 2hrs or overnight. 3. Heat a 12-inch cast iron skillet over high heat for about 10 minutes, the pan should smoke just a bit when it is properly heated. 4. Carefully place the steak in the hot pan (reserving the marinade) and cook on the first side until enough of a crust has developed that the steak no longer sticks to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking
and flipping for a total of 4 minutes. 5. Carefully add the butter and garlic into the pan. Flip the steak once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steak. Flip again and repeat. 6. Transfer the steak to the plate to rest for 5 minutes. While the steaks rest, prepare the sauce. 7. Over medium heat, pour the marinade in a pan, let simmer while stirring for 5 mins. Transfer the steak to a cutting board and thinly slice. Serve immediately with the sauce.
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