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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Bold flavors bring out the best in these super-tender steaks. âPatricia Swart, Galloway , New Jersey Ingredients:
1/4 cup dry red wine |
1/4 cup reduced-sodium soy sauce |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1/4 teaspoon ground ancho chili pepper |
1/4 teaspoon pepper |
2 beef tenderloin steaks (6 ounces each) |
Directions:
1. In a large resealable plastic bag, combine the first seven ingredients. Add the steaks; seal bag and turn to coat. Refrigerate for up to 4 hours.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
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