Marinated Steak with Roasted Garlic Merlot Reduction

Use a marinade to spice up a cheap cut. Adapted from


2 steaks

half a cup of merlot

1 tablespoon of olive oil

1 tablespoon of Worcestershire

1 tablespoon of apple cider vinegar

1 teaspoon of roasting spice (or steak spice)

1 tablespoon of honey

1 tablespoon of soya sauce

2 cloves of roasted garlic

1 tablespoon of butter

1 shallot, diced

salt and pepper

1 teaspoon of dried thyme or 2 sprigs of fresh thyme with stem removed


Mash up roasted garlic cloves with a fork in a small bowl and wish together remaining ingredients except for the salt and pepper and shallot and meat. Pour into zip lock bag or tupper ware container with steak and marinade 4 -24 hours.

Grill or fry steak while in a small saucepan the shallots are browned in butter, thyme, and salt and pepper. Add marinade to the shallots and simmer uncovered until reduced by half.

Serve steak with Merlot and shallot reduction drizzled on top, potatoes or rice, and steamed vegetables or salad.


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