Time 1h25m Yield 4 Number Of Ingredients 6 Steps:
Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside. Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour. Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes. Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.
Time 1h25m Yield 2 Number Of Ingredients 6 Steps:
In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator. Preheat an outdoor grill for high heat, and lightly oil grate. Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.
Time 20m Yield 2 serving(s) Number Of Ingredients 10 Steps:
In a large zip-lock bag, combine the first 9 ingredients. Remove 1/3 cup marinade and refrigerate. Pierce steaks several times on both sides with a fork. Place in the zip-lock bag and turn to coat. Cover and refrigerate overnight. Remove steaks, discarding marinade. Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170). Warm reserved marinade and serve with steaks.
Time 2h10m Yield 12-15 serving(s) Number Of Ingredients 9 Steps:
Combine first 8 ingredients, mixing well. Place roast in a large shallow dish; pour wine mixture over roast. Cover and marinate 8 hours in the refrigerator, turning occasionally. Remove roast from marinade; discard marinade. Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat. Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool. Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to three days. Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. (You can grill or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.
Time 20m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight., Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.
