~ Marinated Steak, Deg-lazed W/Red Wine ~

Cassie *


I originally marinated steak for steak salads. Was delicious! But, what to do with the leftover steak? I pan seared it in a hot iron skillet with Bermuda onion, then deg-lazed with red wine. It was awesome!

pinch tips: How to Use a Meat Thermometer






10 Min


10 Min




1 Tbsp
heaping - garlic paste
2 Tbsp
each - worcestershire sauce, balsamic vinegar, soy sauce
1 1/2 Tbsp
olive oil
1/2 Tbsp
sesame oil
2 1/2 tsp
dijon mustard
1 tsp
each - onion powder & pepper
2 lb
1/2 inch thick steak - your choice- i used sirloin and cut into several individual serving pieces. - for salad i sliced into 1 inch wide strips if not using for salad
1 Tbsp
onion - chopped large
& pepper
about 1/4 c
red wine or more if needed

Directions Step-By-Step

In a small bowl, whisk together the garlic, Worcestershire sauce, oils, soy sauce, onion powder, pepper and mustard.

Place steak in a large zip lock bag and pour marinade into back. Release as much air from bag and shake well, to distribute marinade evenly. Place in refrigerator for at least 2 hours - over night is better.
If making for salads, Just brown in a hot skillet with oil. When I made salads, I also added 8 ounces of chopped Portobella mushrooms and sauteed right along with the meat.
As a main dish for dinner - I used my iron skillet and heated 1 tablespoon oil until shimmering. Add the steaks, but don't overcrowd. I seared the steaks on both sides for about 3 minutes each then tossed in the onion. Once steak and onions are to your desired doneness, while pan is still good and hot, pour in the wine and once it's pretty much evaporated, Plate the steak with the onions.

The caramelization of the onions and steak, along with the wine made this one tasty dinner.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #main-dish, #beef, #marinade