Bold flavors bring out the best in these super-tender steaks. —Patricia Swart, Galloway , New Jersey
Ingredients
- 1/4 cup dry red wine
- 1/4 cup reduced-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ancho chile pepper
- 1/4 teaspoon pepper
- 2 beef tenderloin steaks (6 ounces each)
Directions
- In a shallow dish, combine the first seven ingredients. Add steaks and turn to coat. Cover; refrigerate for up to 4 hours.
- Drain and discard marinade. Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
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