Red Wine Minute Steak Roast

SERVES 4–6

• 2–2½-lb (1–1.13-kg) split minute steak roast (see note)

Marinade

• 2 cups dry red wine
• 2 cloves garlic, crushed, or 1 tsp garlic powder
• 2 tsp dried rosemary
• 2 tsp dried thyme
• ½ tsp oregano
• ½ small white onion, diced
• 1 tsp Tuscanini Lemon Juice
• kosher salt and black pepper, to taste
• toasted pine nuts, optional, for garnish

Sun-dried Tomato Pesto

Chef Suzie Gornish

• 8 oz (225 g) sun-dried tomatoes
• ¼ cup olive oil
• ¼ cup toasted pine nuts
• 2 cloves garlic
• 1 Tbsp chopped fresh parsley
• 1 tsp kosher salt

Combine marinade ingredients in a large ziplock bag. Add the split minute steak roast. Seal and marinate overnight. (This step will tenderize the meat and should not be omitted if possible.)

Around an hour before you’re going to cook it, remove the meat from the fridge and allow it to come to room temperature.

Preheat oven to high broil. Remove roast from marinade and broil about 5 minutes per side.

Remove meat from oven. Allow meat to rest 10 minutes to retain its juices, then slice against the grain.