Recipe by Susan Wilson
"This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires."
Watch video tips and tricks
New York strip steaks, cut 1-inch thick
Great recipe! I loved the marinade. I added some minced fresh garlic, olive oil, and worcestershire sauce. I just eyeballed everything and put everything into a ziploc bag. I didn't prepare the steaks in a skillet, I put them on the grill. The smokiness from the fresh rosemary is a nice accompaniment to the steaks. These go great with baked potatoes on the grill and a fresh garden salad.
Followed the recipe exactly, but used one steak in the slow cooker. It was a bit overdone; tender but the flavor didn't appeal to us (reminded me of pot roast).
I was skeptical about this recipe and took some of the others advice. After removing the steaks I added garlic and minced onion to the pan, sauteed for a few minutes then added the wine mixture. I reduced the wine mixture to about 1/3 cup then removed from the heat and added 2 teaspoons butter. My company all enjoyed it and really liked the flavors.
Nice, I removed the steaks before doing the reduction and added a little garlic and butter which thickens the sauce and adds a bit of flavour. The end result is going to depend on the quality of the wine, another substitution would be to use balsamic vinegar to deglaze instead of the wine.
Very delicious. Simple to prepare and tastes great. I used dried herbs...didn't have the fresh ones on hand. Thank you for the post.
This recipe is simple & delicious. The only change I made was to add garlic since I'm Italian & I add garlic to everything. This would be a perfect recipe to make for guests because I think it would suit everyone's tastebuds as its not too overpowering. I'll definitely be making this again!
I LOVE this sauce. I was skeptical about the red wine and rosemary combination, but the flavors blend beautifully. I did add a little butter and allowed the sauce to reduce a bit while the steaks rested. The steaks were a bit dry, and I found the 16 minutes of cooking time to be far too much. Next time I'll change my cooking method a bit, but the red wine-rosemary sauce is a keeper.
We really liked this recipe. I put the steaks in the wine to marinate for about 30 minutes- after the rosemary had soaked in it for 2 hours. Left steaks in boiling wine mixture for 1 minute, then removed them- left rosemary in until I followed one other suggestion of thickening sauce with a little flour. Very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 314
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a tasty Southern staple: chicken-fried steak and creamy gravy.
Lamb shanks are slow-simmered in a flavorful red wine sauce.
See how to make a beer-based barbeque sauce for juicy grilled flank steak.