How to make it

  • For marinade:
  • In a medium bowl, whisk together red wine, olive oil, balsamic vinegar, garlic, rosemary, red pepper, kosher salt, and fresh ground black pepper.
  • Place steaks in large zipper lock bag.
  • Pour marinade into bag and push the air out and seal.
  • "Squish" marinade around to thoroughly cover steaks.
  • Place into a dish, in case of leaking, and refrigerate for 2 hours.
  • Make sun-dried tomato butter:
  • Put sundried tomatoes into food processor.
  • Blend until smooth.
  • Add unsalted butter, kosher salt and pepper.
  • Mix thoroughly.
  • Place into a bowl, cover and refrigerate until ready to use.
  • Grill steaks:
  • Remove steaks from marinade and discard marinade.
  • Pat the steaks dry with paper towels so that they will carmelize when cooking.
  • Let sit at room temperature for 30 minutes.
  • Grill steaks over direct high heat for 6-8 minutes, until medium-rare, turning once halfway during cooking.
  • Allow to rest a few minutes and top with pats sun-dried tomato butter.

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