Adel'S Red Wine Steak Marinade

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Adel'S Red Wine Steak Marinade to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Adel'S Red Wine Steak Marinade, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup dry red wine
• 1/3 cup soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire
• sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black
• pepper
• 1/2 cup canola oil
• To make the marinade, whisk together the red wine, soy sauce,
• lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin,
• coriander, onion powder, pepper, and canola oil in a bowl until
• smooth.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

To use the marinade, pour over 4 steaks in a resealable plastic bag

Step 2: Technique & Execution

Squeeze out the air, and massage the bag to coat the meat with the marinade

Step 3: Technique & Execution

Refrigerate at least 8 hours before cooking to desired degree of doneness.