Long cooking turns beef steaks tough and dry. The marinade and cooking method of this recipe definitely deliver an excellent flavor experience. We may use the same marinade to roast lamb or other parts of beef.
Ingredients
For 4 persons:
- 4 beef steaks
- 2 medium onions, thinly sliced
- 2 thyme sprigs
- 1 rosemary sprig
- coarse ground black pepper
- 2/3 cup white wine
- 2/3 cup balsamic vinegar
- 6 tablespoons olive oil
Execution
- Prepare the marinade for the steaks: in a glass bowl, add and mix onions, thyme, rosemary, pepper, white wine, balsamic vinegar and olive oil. Transfer the steaks in a deep baking pan, and cover well with the marinade. Wrap with plastic wrap and marinate in the refrigerator for 3-4 hours.
- Pat the steaks dry from the marinade and sauté the steaks in a grill pan after you have heat up well. Keep sauteing until they reach a nice golden brown color on both sides.
- Preheat the oven to 200°C grill. Transfer each steak on a separate sheet of parchment paper, add salt, cover with some marinade, and wrap the sheets.
- Transfer the sheets in the oven and grill each side for 5-6 minutes – time depends on the steak thickness. Serve as soon as possible, wihout unwrapping.
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