Local Radar

Paid for by the Joan Herlong for Probate Judge Committee

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Paid for by the Candidate

Merlot grilled steak

web posted May 1, 2006

Recipe for two steaks

Ingredients
2 – 1 1/2  in Ribeye steaks (other steaks opinional)
2 ounces of Merlot wine of your choice
Sea salt
Pepper
1 clove of garlic


Take the steaks and place them on a cutting board. Punch holes every quarter inch with an ice pick or very small bladed knife. Place steaks in a shallow dish and pour over each 1 ounce of the Merlot wine. Refrigerate and allow marinating for two to four hours, no longer. Two hours suggested. After one hour of marinating, apply the following:

Take one clove of garlic and shuck, crush, and then finely dice. Spread garlic, Sea salt, and pepper evenly to the steaks. Return to refrigerator for one hour.

Remove from refrigerator and remove from dish. Save marinade for future use in cooking. Place steaks on hot grill with bottom side to fire (same bottom as in dish). Cook steaks until defined grill marks show on steak. Turn, and then pour remaining marinade over cooked side. Continue to cook until the same grill marks are defined on the steaks. Turn once more and cook for two minutes.

 

 

Featured Dining

Hong Kong

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Heritage Jubilee 2006
Volunteers may contact Chairperson Joel Jolly. Phone: 803-637-9971
or Email here