We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Rob Rainford's Secret Onion Marinade
Summer 2006
Robust-flavoured steaks like flat-iron, hanger and tri-tip can handle a punchy marinade like this. For best results, ask your butcher to cut the steaks about 1-inch (2.5-cm) thick, then cook them over medium-high heat for 4 to 5 minutes per side until rare or medium-rare.
Makes about ¾ cup (175 mL); enough for a 1½ lbs (750 g) steak
1 medium onion
1/3 cup (75 mL) red wine
¼ cup (50 mL) olive oil
3 cloves garlic, sliced
2 tsp (10 mL) finely chopped fresh rosemary leaves
2 tsp (10 mL) finely chopped fresh thyme leaves
¼ tsp (1 mL) black pepper
Salt
1. Chop onion coarsely, then combine in a food processor or mini chopper with 2 tbsp (25 mL) water and process until finely minced. Press minced onion through a fine sieve to extract the juice, discarding solids in sieve.
2. In a non-reactive dish or sealable freezer bag, combine onion juice, red wine, olive oil, garlic, rosemary, thyme and black pepper. Add steaks, turning to coat well with marinade. Cover dish or seal bag, then refrigerate for at least 2 hours. Remove from the refrigerator 30 minutes before grilling. When ready to grill, remove steaks from marinade, shaking off excess, and sprinkle with salt to taste.
Makes about ¾ cup (175 mL); enough for a 1½ lbs (750 g) steak
