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1-1/4 lb boneless beef-round-steak, cut 1-in/2-cm thick 700 g
2 tbsp olive oil 30 mL
1/2 cup red wine 125 mL
1 garlic clove, minced 1
1 tbsp finely chopped onion 15 mL
1/2 tsp pepper 2 mL
1/4 tsp salt 1 mL
1 bay leaf 1
1/4 tsp dried leaf oregano 1 mL
1/4 tsp dried leaf basil 1 mL
Trim any visible fat from steak. In a casserole dish with a thight-fitting lid, combine remaining ingredients for a marinade. Place steak in marinade, turning to coat both sides. Cover; refrigerate for 8 hours or overnight, turning steak several times.
Preheat grill. Remove steak from marinade. Grill until medium-rare, for about 5 minutes on each side.
Slice steak across grain as thinly as possible and place 4 oz/115 g sliced beef on each plate.
2 tbsp olive oil 30 mL
1/2 cup red wine 125 mL
1 garlic clove, minced 1
1 tbsp finely chopped onion 15 mL
1/2 tsp pepper 2 mL
1/4 tsp salt 1 mL
1 bay leaf 1
1/4 tsp dried leaf oregano 1 mL
1/4 tsp dried leaf basil 1 mL
Trim any visible fat from steak. In a casserole dish with a thight-fitting lid, combine remaining ingredients for a marinade. Place steak in marinade, turning to coat both sides. Cover; refrigerate for 8 hours or overnight, turning steak several times.
Preheat grill. Remove steak from marinade. Grill until medium-rare, for about 5 minutes on each side.
Slice steak across grain as thinly as possible and place 4 oz/115 g sliced beef on each plate.
