If a sizzling steak is your idea of a perfect meal, then hold onto your spatula. This cracked peppercorn marinade is packed with bold flavors that will impress even your toughest critics.
1 package McCormick Grill Mates peppercorn & garlic marinade
1/4 cup red wine
1/4 cup olive oil
2 teaspoons Dijon mustard
2 pounds New York strip, rib-eye or sirloin steaks (about 1-inch thick)
Combine the marinade mix, red wine, olive oil, and Dijon in a zip-top plastic bag. Seal the bag and shake to mix the ingredients.
Add the steaks to the bag and reseal. Turn the bag several times to completely coat the steaks in the marinade.
Place the bag in the refrigerator and let chill for 15 minutes or up to 5 hours.
When ready to grill, preheat the grill to medium-high heat. Remove the steaks from the bag and discard the marinade.
Place the steaks on the grill and cook for 5-7 minutes per side or until they are the desired doneness.
Remove the steaks from the grill and let rest for 5 minutes before slicing.
For a bolder flavor, add fresh herbs like rosemary or thyme to the marinade.
Try different types of wine; red, white and even certain fruit juices can work.
Use a heavy-duty zip-top bag to prevent leaks while marinating.
If you like your steak with a nice crust, don't overcrowd the grill; give each steak enough space.
Use the resting time to whip up a quick side salad or a dipping sauce using the same marinade flavors.
Always slice steak against the grain for maximum tenderness.
Add a sprinkle of flaky sea salt just before serving.
Marinating helps to improve the flavor of the steaks, tenderizes the meat, and helps them stay juicier when cooked.
You can use other cuts of beef such as flank steak, T-bone, or porterhouse, though cooking times may vary based on thickness.
You can make a homemade marinade using crushed peppercorns, garlic powder, vinegar, soy sauce, or any desired spices to achieve a similar flavor.
The recommended marinating time is 15 minutes to 5 hours. Marinating longer than this, especially with acidic ingredients like wine, can begin to break down the meat too much.
You can prepare the marinade in advance and store it in the refrigerator for up to a week. Just make sure to mix well before using it with the steak.
It is beneficial to let steaks sit at room temperature for about 30 minutes before grilling to allow for even cooking.
Using a meat thermometer is the best way to check doneness; aim for 130-135 degrees F for medium-rare, 135-145 degrees F for medium, and 145-155 degrees F for medium-well.
Do not reuse the marinade that has been in contact with raw meat to avoid contamination. You can make a new batch for dipping or brush it on during the cooking process.
Yes, if you don't have an outdoor grill, you can use a grill pan on the stovetop or a broiler in your oven, adjusting cooking times as necessary.
Let the steaks rest on a cutting board or plate for about 5 minutes before slicing to allow the juices to redistribute throughout the meat.
You can freeze marinated (raw) steaks. Just make sure they are in a freezer-safe bag or container, and consume within 3 months for the best flavor. Thaw in the refrigerator before cooking.
Store leftover cooked steaks in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in an airtight container.
Reheat leftover steaks gently in a skillet over low heat or in an oven at a low temperature to avoid drying them out.
Grill: For cooking the marinated steaks. An indoor grill or stove top grill pan can also be used.
Zip-top Plastic Bag: Used for combining the marinade ingredients and marinating the steaks.
Measuring Cups and Spoons: For measuring the red wine, olive oil, and Dijon mustard.
Tongs: For handling and turning the steaks on the grill.
Cutting Board (for serving): Provides a surface for resting and slicing the steaks after they are grilled.
Sharp Knife: For slicing the cooked steaks.
Grilled Vegetables: Toss seasonal vegetables like bell peppers, zucchini, and asparagus in olive oil and grill them alongside the steaks.
Garlic Mashed Potatoes: Creamy mashed potatoes infused with roasted garlic can provide a rich side that complements the bold flavors of the marinated steaks.
Red Wine Reduction Sauce: A simple sauce made by reducing red wine with shallots and beef stock can enhance the steak's flavor, echoing the wine used in the marinade.
Caesar Salad: Crisp romaine and creamy Caesar dressing offer a contrast to the warm, heavily seasoned steak.
Baked Sweet Potatoes: The sweetness and creaminess of baked sweet potatoes create a contrast to the peppery, savory flavors of the steak.
Chimichurri Sauce: This vibrant sauce made from parsley, garlic, and vinegar cuts through the richness of the steak and adds freshness to each bite.
Roasted Brussels Sprouts: The nutty flavor and crispy texture of roasted Brussels sprouts provide a nice contrast to the tenderness of the steak.
Herb Butter: A compound butter mixed with fresh herbs can be melted over the grilled steak, enhancing its flavor and adding a luxurious touch.
Grilled Corn on the Cob: The sweetness of grilled corn pairs well with the steak's savory notes.
Caramelized Onions: Sweet and savory caramelized onions can add depth of flavor.
Crusty Bread: Serve with warm, crusty bread, providing a great textural contrast to the meal.
Potato Wedges: Seasoned potato wedges can add a starch element that complements the steak without overpowering it.
Grilled Shrimp: Adding skewers of garlic and herb marinated shrimp can turn the meal into a surf-and-turf experience.
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