Gnekow Family Winery Chateau Meroux Merlot and Herb Marinade

Ingredients For the Marinated Steaks:

2 t-bone steaks


1 cup extra virgin olive oil

1/3 cup Chateau Meroux Merlot

2 tablespoons flat leaf parsley leaves, minced

2 tablespoons fresh rosemary leaves, minced

1 tablespoon fresh oregano leaves

2 fresh bay leaves 


1/2 teaspoon celery seed

1 medium red onion, thinly sliced

2 teaspoons freshly cracked black peppercorns

Ingredients For the Dippping Sauce:

Marinade (as above)

Juice of 1/2 lemon

2 tablespoons minced parsley

Let the marinade infuse overnight before using it.

When ready to use, place the marinade and the steaks in a Ziploc bag. Expel as much air from the bag as possible while sealing it, and then thoroughly massage the meat to evenly distribute the seasoning. Allow to marinate in the refrigerator for 2-3 hours. When ready to grill, remove steaks from the marinade and wipe clean of most of the solids. Grill steaks.

Making Dipping Sauce From Marinade:

In a saucepan, heat the marinade to a simmer and cook until the volume is reduced by about 20%. Once the water has cooked off, the onions will begin to cook. Continue cooking the onions until they gain some color, then remove the sauce from the heat and allow it to cool. Right before serving, add the juice of half a lemon and 2 tablespoons of minced parsley leaves to help refresh the sauce. Spoon over your steaks and enjoy!

This is a very simple marinade and dipping sauce for steak that not only enhances the flavor of the meat but also builds a flavor bridge to the Chateau Meroux Merlot that will be served with this dish.