Top Sirloin Steak Marinated in Spiced Wine

Top Sirloin Steak Marinated in Spiced Wine
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 1:28 Total Time

Ingredients

Add all
  • spice mixture:

  • 1 tsp.
    (5 mL)

    celery seeds

  • 1 tsp.
    (5 mL)

    raw sugar

  • 1/2 tsp.
    (2 mL)

    paprika

  • 1/2 tsp.
    (2 mL)

    ground nutmeg

  • 1/2 tsp.
    (2 mL)

    cayenne pepper

  • 1/2 tsp.
    (2 mL)

    freshly ground black pepper

  • 1/2 tsp.
    (2 mL)

    onion salt

  • 1/2 tsp.
    (2 mL)

    garlic powder

  • 1/2 tsp.
    (2 mL)

    sea salt

  • 1/2 tsp.
    (2 mL)

    dried marjoram

  • 1/2 tsp.
    (2 mL)

    dried oregano

  • cooked marinade:

  • 1/2 cup
    (125 mL)

    red wine

  • 3 Tbsp.
    (45 mL)

    chopped carrot

  • 2 Tbsp.
    (30 mL)

    chopped onion

  • 2 Tbsp.
    (30 mL)

    chopped celery

  • 1

    bay leaf

  • 1/2 cup
    (125 mL)

    peanut oil

  • To taste Tabasco sauce

  • To taste Worcestershire sauce

  • 4 x 5 1/2 oz
    (4 x 160 g)

    top sirloin steaks

Preparation

Reduce the celery seeds to powder. Add the remaining spice mixture ingredients and mix well.

Marinade: simmer the red wine with the carrots, onions, celery and bay leaf for 5 minutes. Add the spice mixture. Set aside so the wine comes to room temperature.

Strain the wine. Add the oil and a few drops of tabasco and Worcestershire.

Mix the wine marinade well.

Marinate the steaks in the refrigerator for 1 to 3 hours.

Preheat the barbecue to high.

Drain the steaks. Grill for 2 to 4 minutes per side.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007