Grilled Salt-And-Herb Crusted Steak Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
***Marinade***
3/4 cup red wine
1 tablespoon fresh tarragon leaves, chopped finely
1 tablespoon onion, grated
2 cloves garlic, minced
2 teaspoons brown sugar, packed
1 teaspoon kosher salt
4 steaks (roughly 6 ounces each, about 3/4-inch thick)
***Rub***
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon sugar
3/4 teaspoon cracked or coarsely ground black pepper

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Directions:

For Marinade: Combine ingredients in small bowl and whisk to dissolve salt and sugar. Put steaks and marinade in large, sealable food storage bag. Press to remove excess air and seal bag. Toss gently to coat evenly.

Refrigerate and marinate at least 6 hours to overnight, turning occasionally.

For Rub: Strip thyme leaves from stems and chop coarsely. Combine thyme, remaining 2 teaspoons kosher salt, sugar and pepper in small bowl; mix well. (To distribute thyme evenly throughout kosher salt, rub between fingers to mix.)

Heat grill to medium-high.

Remove steaks from bag, dis carding marinade. Pat steaks gently with paper toweling. Spread kosher salt mixture evenly on steaks to coat. Press tightly.

Grill steaks for 9-11 minutes or until desired doneness, turning once.

This recipe from CDKitchen for Grilled Salt-And-Herb Crusted Steak serves/makes 4

Recipe ID: 77870

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