Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine
• 4 teaspoon Urban Accents Chicago Steak & Chop
• 2 12-oz strip steaks or 4 8-oz filets

Instructions

1. Combine olive oil, red wine and Chicago Steak & Chop in small bowl. Place steak in glass dish; pour marinade over steak, cover and refrigerate 30 minutes or longer for extra flavor.
2. Remove steak from marinade and pat dry; discard marinade.
3. Preheat grill for high heat. Grill steak 4-6 per side to desired doneness. Remember, when meat sticks to the grill, it is not yet ready to turn. Remove meat and place on platter, let rest 5 minutes before serving.

Note: A steak should always be at room temperature before you cook it, so if it is refrigerated, take it out at least an hour in advance. If it’s cold, right out of the fridge, you’re going to get a steak that’s seared on the outside and nearly raw on the inside. When it’s cooked at room temperature, you’ll see a nice gradation of doneness from the crispy, caramelized exterior to the pink and red center. In addition, a cold steak will take longer to cook, invalidating most recipe cooking times.

Other Beef Recipes

Argentina Flank Steak
BBQ Burgers
Beef Stew over Orzo
Braised Short Ribs
Filet Mignon Rolled in Pepper
Homemade Meatloaf
Pan-Seared Aged New York Steak
Picadillo in a Lettuce Cup

Tips

Resting Meat