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Article: Red Wine Marinade and Herbed Oil
- Article from:
- The Washington Post
- Article date:
- June 11, 2008
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Red Wine Marinade and Herbed Oil
Makes about 2/3 cup marinade and 4 tablespoons herbed oil
This is a fat-free, full-flavored marinade. Instead of adding
oil, Gastronomer columnist Andreas Viestad makes a separate herb-
infused oil (using the same spices found in the marinade) that he
combines with a bit of the marinade for a post-grilling application
to the meat.
For a more intense red wine flavor, boil 1 cup of wine over high
heat until it has reduced to about 1/4 cup, then combine it with 1/
4 cup (uncooked) red wine to make the 1/2 cup of red wine used in
the marinade.
By combining a little herbed oil with a bit of the marinade and
applying the mixture to the steak after it has been ...