What I’m about to detail pulls double duty as both a great steak marinade
AND as the most amazing salad dressing I’ve ever consumed.
I like to use it for both at once. You don’t have to.
But you should.
INGREDIENTS – MEAT MARINADE:
- 1/2 bottle of red wine
- 3 tbsp Dijon mustard (“pardon me sir, but do you have any Grey Poupon?”)
- 1/2 cup Worcestershire sauce
- 1 tsp rosemary (fresh or dried is fine)
- 1 tsp black pepper (freshly ground)
- 3 cloves garlic (minced)
Combine all those in a bowl, then dump into a gallon-sized Ziploc bag along with your steaks.
Marinate for 30-60 minutes.
Pan-fry your steaks with the extra marinade.
When the steaks are done (blood starts seeping through the surface after flipped),
continue cooking down the marinade until you get a viscous reduction.
You should have about 1/2 cup or so when it’s done cooking down.
Be sure to caramelize some of the marinade on the steaks – trust me.
INGREDIENTS – SALAD DRESSING (additional):
- 1/4 cup Balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tbsp oregano
- 1 tsp fennel seeds
Combine those in a bowl, then add your reduction from the steak pan and stir.
Chill in the freezer for a few minutes, then stir and toss in the salad.
- All quantities are approximate – I just eyeball stuff.
- For salad dressing only, do every step that doesn’t involve meat.
It tastes better with a little beef fat cooked into it though.
- If you grill your steaks, use a sauce pan to reduce the marinade.
Again, it won’t be QUITE as mind-blowingly amazing, but still good.
- Be advised, the marinade will die the steaks a purplish color.
This makes it a little tricky to gauge when they’re ready to flip.
Luckily, you’ll have a big margin for error – if you end up flipping them
back and forth a few times until you see that blood start to seep through
(indicating you’re right at medium-rare), they’ll be fine.
- You can probably use this as a chicken marinade as well, but…
why would you want to NOT eat steak?
If you had to describe these to a foodie, you could call them a
“red wine/Dijon marinade” and “red wine vinaigrette.”
I just call it RDS – Ridiculously Delicious Sauce.
Enjoy. I sure do.