Soy, Orange Juice and Red Wine Marinade #SundaySupper

Soy, Orange Juice and Red Wine Marinade #SundaySupper is a gluten free and dairy free main course. This recipe makes 4 servings with 293 calories, 26g of protein, and 16g of fat each. For $3.17 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. If you have orange juice, red wine, soy sauce, and a few other ingredients on hand, you can make it. It is brought to you by Peanut Butter and Peepers. 357 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 8 hours and 17 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is solid. Similar recipes include Shish Kabobs in Red Wine Rosemary Marinade #SundaySupper, Orange/Soy Marinade, and Honey, Soy and Orange Marinade.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Mix orange juice, soy and red wine in a zip lock bag. Place steak into marinade. Seal bag and marinate overnight or at least 4 hours in refrigerator.Turn grill to high heat, place the ribeye steaks on the hottest part of the grill. At this point, you are going to see a flare up. This is where the fat is dripping onto the fire. If the flame doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.Continue to grill with the lid open for about 4 – 6 minutes.Flip the steaks over onto the other side, still over the hottest part of the grill and grill an additional 4 – 6 minutes, for a medium-rare delicious steak.Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don’t run out when you cut into the steak.Marinade Recipe by That Skinny Chick Can Bake

 

Step by step:

1. Mix orange juice, soy and red wine in a zip lock bag.

2. Place steak into marinade. Seal bag and marinate overnight or at least 4 hours in refrigerator.Turn grill to high heat, place the ribeye steaks on the hottest part of the grill. At this point, you are going to see a flare up. This is where the fat is dripping onto the fire. If the flame doesn't go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.Continue to grill with the lid open for about 4 – 6 minutes.Flip the steaks over onto the other side, still over the hottest part of the grill and grill an additional 4 – 6 minutes, for a medium-rare delicious steak.

3. Remove the steaks from the grill and allow to rest for 5 minutes before serving. The resting period is important so that the juices don’t run out when you cut into the steak.Marinade Recipe by That Skinny Chick Can

4. Bake

Nutrition Information:

covered percent of daily need