Difficulty: Easy - for beginners
Serves: 2 servings
â€¢1/4 cup dry red wine
â€¢1/4 cup reduced-sodium soy sauce
â€¢1/2 teaspoon garlic powder
â€¢1/2 teaspoon dried oregano
â€¢1/4 teaspoon ground cumin
â€¢1/4 teaspoon ground ancho chili pepper
â€¢1/4 teaspoon pepper
â€¢2 beef tenderloin steaks (6 ounces each)
â€¢In a large resealable plastic bag, combine the first seven ingredients. Add the steaks; seal bag and turn to coat. Refrigerate for up to 4 hours.
â€¢ Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.