Ingredients with Measurements:
- 2 lbs. of steak (sirloin, ribeye, or flank steak)
- 1 bottle of Barolo wine
- 1/2 cup of olive oil
- 1/4 cup of balsamic vinegar
- 4 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- Salt and pepper to taste
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a large resealable plastic bag, combine the Barolo wine, olive oil, balsamic vinegar, minced garlic, and fresh rosemary.
2. Add the steak to the bag and seal it, making sure to coat the steak evenly with the marinade.
3. Place the bag in the refrigerator and let it marinate for at least 4 hours or overnight.
4. Preheat the grill or grill pan to medium-high heat.
5. Remove the steak from the marinade and discard the marinade.
6. Season the steak with salt and pepper on both sides.
7. Grill the steak for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.
8. Let the steak rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 4 hours or overnight
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 25g
- Protein: 40g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Sodium: 300mg
Substitutions for ingredients:
- Red wine can be substituted for Barolo wine.
- Thyme or oregano can be used instead of rosemary.
Variations:
- Add sliced onions and mushrooms to the marinade for added flavor.
- Use the marinade for chicken or pork instead of steak.
Tips and tricks:
- Make sure to let the steak rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to the desired temperature.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
Storage instructions:
- Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover steak in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the sliced steak on a platter with grilled vegetables and a side salad.
Garnishes:
- Sprinkle chopped fresh parsley or thyme over the sliced steak before serving.
Pairings:
- Serve with a glass of Barolo wine or a bold red wine such as Cabernet Sauvignon.
Suggested side dishes:
- Grilled vegetables such as zucchini, bell peppers, and onions.
- Roasted potatoes or sweet potatoes.
- Garlic bread or a side salad.
Troubleshooting advice:
- If the steak is sticking to the grill or grill pan, make sure it is well-oiled and the heat is not too high.
Food safety advice:
- Make sure to marinate the steak in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature of 145°F for medium-rare.
Food history:
- Barolo wine is a red wine produced in the Piedmont region of Italy and is known for its bold flavor and high tannins.
Flavor profiles:
- The Barolo wine marinade adds a bold, rich flavor to the steak with hints of garlic and rosemary.
Serving suggestions:
- Serve the sliced steak on individual plates with a side of grilled vegetables and roasted potatoes.
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Region: Italian