Grilled Wine-Marinated Steak

Aromatic vegetables and herbs and wine permeate Eye of Round steaks as they marinate. This is a perfect special meal made with value-priced steaks. Grill tender carrots and new potatoes to serve alongside.
Yield 8 Servings Prep. Time 10 min Marinating Time 480 min Cooking Time 10 min Total Time 500 min


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:


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.

Steak Cooking Chart Image