Place steak in a large resealable bag. Whisk together red wine, 1/4 cup olive oil, Dijon mustard, Worcestershire sauce, salt, and pepper. Pour marinade over steaks in bag. Add rosemary, shallot, and garlic. Seal bag. Marinate 2 hours or overnight in the refrigerator.
Bring out the rich flavor of steak by marinating a boneless New York strip steak in Zinfandel wine, Dijon mustard, and fresh herbs.
Servings and Ingredients
|4||(8-oz. each) boneless beef New York Strip steaks, 3/4-inch thick|
|1 c.||dry red wine, such as Zinfandel|
|¼ c.||plus 1 tbsp. Gustare Vita olive oil, divided|
|1 tbsp.||Hy-Vee Dijon mustard|
|1 tbsp.||Hy-Vee Worcestershire sauce|
|1 tsp.||kosher salt|
|1 tsp.||coarse ground black pepper|
|4||fresh rosemary sprigs|
|1||shallot, thinly sliced|
|5 clove(s)||garlic, peeled|
|1||(10-oz.) bag spring mixed greens|
|⅓ c.||Hy-Vee creamy Caesar dressing|
|⅓ c.||crumbled blue cheese|
|¼ c.||red onion, thinly sliced|
Things To Grab
- Large resealable bag
- Small bowl
- Grill pan
- Meat thermometer
Remove steak from marinade; discard marinade, rosemary, shallot, and garlic. Heat remaining 1 tablespoon oil in a grill pan. Cook steaks in hot oil for 6 to 8 minutes or until 135 degrees for medium-rare, turning once halfway through. Remove steaks from skillet and let rest for 10 minutes.
Cut steak diagonally across the grain into thin slices. Toss greens with dressing. Serve steak over dressed greens topped with blue cheese and sliced red onions.
Amounts Per Serving
- Total Fat: 51g
- Cholesterol: 135mg
- Sodium: 1580mg
- Total Carbohydrates: 10g
- Protein: 47g