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Sirloin Strips With Red Wine Marinade Served On Sourdough Bread

10min.chef's picture
  Burgundy wine 1 1⁄2 Cup (24 tbs)
  Extra virgin olive oil 3 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Shallots 2 Large, minced
  Minced parsley 2 Tablespoon
  Lean sirloin 1 1⁄2 Pound
  Peanut oil 2 Tablespoon (For Brushing)
  Sourdough bread slice 6
  Dijon mustard 1 Tablespoon
  Dill pickle 1 Tablespoon

Cut sirloin against the grain into 1- to 2-inch strips.
Combine marinade ingredients in a bowl.
Divide the marinade between 2 large resealable plastic bags.
Divide the meat between the 2 bags.
Seal the bags securely and turn them 2 to 3 times to coat the meat.
Refrigerate and marinate for 2 to 3 hours, turning bags occasionally.
Drain and discard marinade.
Preheat stovetop grill.
Brush meat strips lightly with oil.
Grill meat strips over medium-high heat about 3 to 4 minutes, or until done to taste.
Meat will brown and be tender.
Medium-rare works best with this recipe.
Remove meat to serving platter.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2678 Calories from Fat 1027

% Daily Value*

Total Fat 113 g174.1%

Saturated Fat 21.7 g108.7%

Trans Fat 1 g

Cholesterol 415 mg138.3%

Sodium 2138.4 mg89.1%

Total Carbohydrates 164 g54.7%

Dietary Fiber 8.8 g35.1%

Sugars 7.2 g

Protein 178 g356.2%

Vitamin A 64.6% Vitamin C 77.5%

Calcium 24% Iron 147.8%

*Based on a 2000 Calorie diet

Sirloin Strips With Red Wine Marinade Served On Sourdough Bread Recipe