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Marinated Steak

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Prep Time: 5 minutes
Cook Time: 20 minutes


  • 9 oz. (255 g) raw lean boneless sirloin, about ¾ inch (1 cm) thick
  • ¼ tsp. (1 mL) salt
  • black pepper, to taste
  • 2 tsp. (10 mL) garlic powder, divided
  • ¼ cup (50 mL) dry red wine (can substitute with red wine vinaigrette dressing)
  • ½ tsp. (2 mL) parsley
  • ½ tsp. (2 mL) oregano
  • ½ tsp (2 mL) canola oil
  • ¼ cup (50 mL) fresh mushrooms


  1. Rub the beef with the salt, pepper and garlic powder. In a large, sealable bag, combine the wine, parsley and oregano. Place steaks in the marinade and refrigerate for 10–12 hours, turning often.
  2. Remove steaks from the marinade, and pat dry with a paper towel. Discard the marinade.
  3. In a heavy skillet, on high heat, heat the oil and sauté the mushrooms, turning frequently for about 3 minutes. Add the steaks and sauté (on high heat) for 4–7 minutes on each side, depending on desired doneness (4 minutes per side for medium rare, 5 minutes per side for medium, 6 minutes per side for medium-well, 7 minutes per side for well done).

Download this recipe and others as part of the Sunday Dinner Pledge Spring/Summer Meal Plan Week 2 PDF (1.3Mb)

Last revised: May 5, 2015

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