I used to be able to get away with 3 steaks when we were grilling. Wes and I would each get one, and split the biggest one in three for the kids. Those days are over. Now my boys (and girl) are requiring their own steak. Who knew that people so little could eat so much? It seems like they are eating me out of house and home these days. I have been having to buy in bulk to keep up! I have a friend that does almost all of her grocery shopping at Sam’s. I never understood why she needed to buy such large quantities of food at one time. I totally get it now. And I am so sorry for you giving you such a hard time about it. Over the weekend, I went to Sam’s to buy steaks and vegetables groceries. While I was there, I picked up some gorgeous strip steaks and asparagus. I got home and made a simple marinade from Troy Blacks’s new book All Fired Up. I prepped my asparagus and potatoes, and 15 minutes later, I was able to enjoy the rest of my day. That is what I love about grilling. The hard work is done before you even start cooking.

The steak can sit in this marinade for 24 hours, so you can even do this the day before. The beauty of this marinade (other than it is delicious) is that it gets boiled down and becomes a sauce that is poured over the steaks. Troy’s recipe uses a tri-tip, but we don’t always get them on the East Coast, so I used strip steaks, but you could do this with flank steaks, filets, or London Broil. The selection at Sam’s was amazing, and these steaks for a hit. 3/4 cup dry red wine 4 cloves garlic, minced 1 small shallot, minced 2 Tablespoons olive oil 2 Tablespoons soy sauce 2 Tablespoons fresh thyme leaves 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground pepper Chop the garlic and shallots finely, it is later going to become the sauce that is poured over the steak. In a small bowl, combine red wine, garlic, shallots, olive oil, soy sauce, thyme, 1 teaspoon salt, and 1 teaspoon pepper. Pour over steaks and let chill in the fridge for up to 24 hours.

Take the steaks out of the marinade and dry off with a paper towels. Let steaks come to room temperature before putting them on the grill. Preheat grill to 350 to 400 degrees. Season the steaks with remaining salt and pepper. Let stand for 10 minutes. Place steaks on the hottest part of the grill until grill marks form. Turn the steaks and repeat. Move the steaks to a cooler section of the grill, 5 to 6 minutes on each side for medium-rare. 7 to 8 for medium-well. Let rest for 10 minutes before slicing. While the steak is resting, pour the marinade into a saucepan or skillet. Bring to a boil over medium-high heat, reduce heat and simmer for 8 minutes. The sauce will reduce by half, and thicken. Stir in butter and whisk into sauce. **Sam’s Club provides a 200% satisfaction guarantee on fresh meats, crisp produce, savory seafood and gourmet-to-go bakery items. Sam’s Club provided me with a gift card for ingredients and copt of All Fired Up. All opinions are 100% my own.**

Powered by Simple Recipe Pro Recipe Plugin Red Wine Strip Steaks In a small bowl, combine red wine, garlic, shallots, olive oil, soy sauce, thyme, 1 teaspoon salt, and 1 teaspoon pepper. best wine bar downtown seattlePour over steaks and let chill in the fridge for up to 24 hours.best wine bars in dfw Let steaks come to room temperature before putting them on the grill. best wine bar bordeauxPreheat grill to 350 to 400 degrees. beer and wine shop in new delhiTake the steaks out of the marinade and dry off with a paper towels. wine grapes for sale south africa

Season the steaks with remaining salt and pepper. The sauce will reduce by half, and thicken. Stir in butter and whisk into sauce. the best red wine namesPour sauce over steaks. Soy and Red Wine Marinated Flank Steak 1-2 Aspen Ridge® flank steaks 3/4 cup red wine, Shiraz preferred 1/4 cup vegetable oil 1/4 cup balsamic vinegar 1/4 cup lemon juice 2 tablespoons Worcestershire sauce 1 teaspoons Dijon mustard 2-3 cloves minced garlic Check boxes to add ingredients to shopping list and choose an option below. Combine all marinade ingredients. Pour into a one-gallon resealable bag. Add flank steaks, seal, and marinate at least 2 hours or overnight, turning occasionally. Grill to desired doneness. Let sit 5 minutes before carving thin slices against the grain. Learn how we use a natural process to produce natural beef. Aspen Ridge® Fork and Knife Burger

Aspen Ridge® Korean Style BBQ Skirt Steak Barbequed Beef Steak with Orange Marinade Beef Tenderloin Filets with Garlic Butter and Herbs Wine & Herb Marinated Rib Eye Roast Prep Time: 10 Minutes Cook Time: 1.5 Hours - 2.5 Hours Yield: 8-10 servings This slow-roasted tender roast beef is a mix of wine and herbs, perfect to serve up during the holidays.  Pair it with the Le Vigne Cabernet Sauvignon and Happy Holidays!* Prep time does not include marinating overnight. 4 lb beef rib eye roast3/4 cup Kiara by Le Vigne Cabernet Sauvignon1/4 cup lemon juice2 Tbsp Extra Virgin Olive Oil1 Tbsp coarsely ground black pepper1 Tbsp fresh rosemary or 1 tsp dried rosemary, crushed2 fresh bay leaves or 1 dried bay leaf2 cloves garlic, chopped1 Tbsp Worcestershire sauce1 Tbsp  Dijon-style mustardsalt, to taste Any of your favourite cuts of meat. Cover meat generously with marinade and refrigerate for at least 20 minutes before cooking. For extra tenderness and flavour, marinate overnight in refrigerator.