Balsamic Red Wine Marinade is ideal for marinating leaner cuts of beef, such as eye of round or top round, and lamb. An overnight or longer marinating time will really allow the deep flavors of our Balsamic Red Wine Marinade to permeate and tenderize the meat. In preparing this recipe, we cut the meat into fillet steaks for one version and kabobs for the other, as pictured. Serve Balsamic Red Wine Marinade fillet steaks or kabobs as a main course, preceded by a Wilted Arugula Salad, and accompanied by a robust Old Vine Zinfandel or Cabernet Sauvignon.
Prep Time to prepare the marinade: 10 minutes, Prep Time prior to cooking: 15 minutes. Total Time: 40 minutes plus overnight marinating time. Yields Balsamic Red Wine Marinade for 1 ½ to 2 lbs. boneless beef or lamb.
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