Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
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.
Discard marinade from meat; pat steaks dry with paper towel.
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.
Let rest for 5 minutes. Serve sprinkled with flaky salt to taste.