Red Wine and Rosemary Porterhouse

This robust marinade can season a thick, juicy steak in 15 minutes. Marinate for up to one hour for more intense flavor. It’s also good on lamb, pork, or poultry. Serve with Lemon-Garlic Potato Packet
and Crumb-Topped Tomatoes
. For a dry red wine that would work well in this recipe, try a shiraz, merlot, chianti, or cabernet.

1⁄2 cup dry red wine

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh rosemary

1 large garlic clove, crushed with garlic press

1 beef porterhouse or T-bone steak,

11⁄2 inches thick (about 11⁄2 pounds)

1 lemon, cut into wedges

• In 13" by 9" baking dish, combine red wine, Worcestershire, tomato paste, mustard, vinegar, rosemary, and garlic.
• Place steak in marinade, turning to coat both sides. Cover and let stand 15 minutes at room temperature or refrigerate up to 1 hour, turning once.
• Prepare outdoor grill for direct grilling over medium heat.
• Remove steak from baking dish; discard marinade. Place steak on grill over medium heat and cook, turning once, 15 to 20 minutes for medium-rare or until desired doneness.
• Transfer steak to cutting board and let stand 10 minutes to set juices for easier slicing. Cut into thin slices and serve with lemon wedges.

Makes 4 main-dish servings.

Prep: 10 minutes plus marinating

Grill: 15 minutes