Ingredients

Here are the following ingredients:

• 1 cup (250 mL) EACH white wine, chopped onion, carrots and celery
• ¼ cup (60 mL) olive oil
• 2 cloves garlic, crushed
• 2 sprigs EACH fresh thyme and rosemary, crushed
• 8 small Beef Eye of Round Marinating Steaks, ¾ inch (2 cm) thick (about 2 lb/1 kg)
• Flaky sea salt

Shopping List

Here are the following shopping items to buy:

• White wine
• Onion
• Carrots
• Celery
• Olive oil
• Garlic
• Fresh thyme
• Sprigs rosemary
• 8 small Beef Eye of Round Marinating Steaks, ¾ inch (2 cm) thick (about 2 lb/1 kg)
• Flaky sea salt

Method

Follow these cooking methods/directions:

1. Combine wine, onion, carrots, celery, oil, garlic, thyme and rosemary in a large sealable freezer bag. Pierce steaks all over with fork and add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.

2. Discard marinade from meat; pat steaks dry with paper towel.

3. Grill in a closed barbecue over medium-high heat for 6 to 8 minutes for ¾ inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare doneness at the least.

4. Let rest for 5 minutes. Serve sprinkled with flaky salt to taste.