Grilled steaks are a classic second course, usually cooked with friends, for barbecues in the garden or at home, using the electric grill, for family dinners. Steaks should be marinated for 12 hours, so that they remain soft on the grill, and do not dry the meat. The marinade should be made with wine, oil and spices, at your pleasure.
Once the marinade time has elapsed, cooking on the grill is very fast. Much depends on the thickness of the meat, but you can cook it in ten minutes. Of course, the wine to pair with grilled steaks is a young red, but not too fruity, not to over-cover the taste of meat.
GRILLED STEAKS
Servings 2 people
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 12 hours
Ingredients
- 400 g beef steak
- 150 ml Red whine
- 2 cloves garlic
- 1 pinch rosemary dried
- 1 pinch thyme dried
- 3 bay leaves
- 1 sprinkle Black pepper
- 1 pinch salt
- 20 tbsp olive oil extra virgin
Instructions
- Peel the garlic (1), then cut it into large pieces (2) and place it in a small bowl (3) separately.
- Then take a bowl and put meat in it (4). Then sprinkle the steaks with the dry thyme (5), and then with the dry rosemary (6).
- Then put the garlic pieces in the bowl (7) and sprinkle some freshly ground black pepper (8). Place the bay leaves on the meat (9).
- Pour plenty of extra virgin olive oil (10) on the meat. Put as much as necessary to cover the meat for a quarter. Then pour the red wine (11), to cover all the meat. Finally put the bowl in the fridge (12) and marinate the meat for about 12 hours.
- When the meat has marinated, start preparing the barbecue. Pour the water into the tank (13) of the grill. Turn on the electric grill at maximum power, and take the meat out of the fridge. Take it with the tongs (14) and place it on the grid (15).
- Then salt (16) the meat and start brushing (17) the steaks with the marinating liquid. Cook for five minutes and then turn the steaks (18).
- As soon as you turn the steaks, continue to brush them (19) with the marinade and cook for another five minutes. Then serve (20) immediately on the table (21) while still hot.