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Grilled Black Dog Steaks

January 11, 2013
Ohio Valley Outdoors

6 steaks, chops or fillets

1 cup dry red wine

1/2 cup olive oil

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Grilled Black Dog Steaks

1 large or two small crushed garlic cloves

Black Dog Belly Rub (Sportsman's Table Item #MG102)

Crumbled bleu cheese (optional)

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Pine nuts, toasted (optional)

In a small bowl, whisk red wine, olive oil and garlic. Place meat or fish in a glass dish or zippered bag and pour marinade on top. Seal, turn to coat and marinade for 2 hours-24 hours.

Remove from marinade and rub Black Dog Belly Rubon both sides. Grill hot and fast. Medium rare is best for tender, succulent results.

If desired, sprinkle bleu cheese on meat and allow to melt. Sprinkle toasted pine nuts on top of the cheese. Delicious!

Serves 6

The Sportsman's Table

 
 

 

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