Barefoot Contessa Marinated Steak

LAST UPDATED: Feb 25, 2020 | PUBLISHED: Sep 06, 2013 | By: Julie Blanner

A steak marinade inspired by Barefoot Contessa, this marinated steak just can’t be beat! The steak is marinated in white wine, olive oil, mustard and tarragon and is quick and simple to cook. This is the best steak marinade recipe I have tried and it’s so easy!

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Barefoot Contessa Inspired Marinated Steak

Sometimes you try a recipe and it’s love at first sight, and others, have elements you love, but it’s just not what you hoped for.

The first time I made Ina Garten’s mustard-marinated flank steak, I fell in love with the flavor. I always thought flank steak was best suited for things like tacos and well, I still think it is. It was just too tough and it felt like a great marinade was wasted on a not so great steak.

Last weekend we had family and friends over and I gave Ina Garten’s mustard-marinade a try with some top sirloin and it was everything I’d hoped it would be and more! The steak was practically melting in my mouth and was packed with flavor. Plus, this mustard-marinated steak recipe is perfect for entertaining because the majority of the flavor comes from marinating the steaks and then a 10 minutes hands on cook time.

This mustard marinated steak pairs well with a caramelized shallot mashed potato, and candied carrots!

Barefoot Contessa Marinated Steak Ingredients

  • Top Sirloin Steak – The higher quality cuts will give you a more tender, flavorful steak. 
  • Dry White Wine – I used Sauvignon Blanc, but you can use what you have on hand.
  • Olive Oil – Pick a high quality olive oil for best flavor.
  • Stone Ground Mustard – Might also be labelled as “whole grain mustard”
  • Pepper – Freshly cracked is great.
  • Shallots – In the onion family, but more flavorful. They make this marinated steak stand above the rest.
  • Garlic  – You can use fresh cloves or minced purchased in a jar in your grocer’s produce section. It’s a nice shortcut, without a compromise in flavor.
  • Tarragon Leaves – Fresh tarragon adds a lot of flavor to this recipe.

How To Make The Best Steak on the Grill

  1. Place the steaks, scored in a crisscross pattern, in a glass or porcelain baking dish.
  2. Whisk together white wine, olive oil, mustard and pepper and then stir in shallots and garlic. Pour the mixture over the steak, covering it. The steak marinade in a white bowlBarefoot Contessa's marinated steak before grilling
  3. Scatter tarragon on top of steak. Fresh tarragon on top of the marinatng steak
  4. Cover the dish and allow to marinate overnight or at least two hours in the refrigerator.
  5. Remove the dish from the refrigerator a half hour before serving.
  6. Heat grill to medium-high. Sprinkle steaks with cracked pepper and grill 5 minutes each side.
  7. Place steak on a clean platter and cover with aluminum foil and allow to rest 5-10 minutes. As the steak will continue to cook, resting for 5 will be rare, 10 well done; you can slice for a quick peek.

Why Marinate Steak?

Marinating meats is a really easy way to add flavor and aroma to your finished dish, as well as helping to tenderize the meat before cooking it. It helps to caramelize the natural sugars in the meat when you grill it and it’s a great way to elevate a steak dinner.

What’s The Best Wine To Marinate Steak?

It’s best to use a dry white wine in this recipe, and something with a good amount of acidity as this helps to break down the proteins and tenderize the steak. I used a sauvignon blanc which worked wonderfully, but a Pinot Gris, Semillon or Pinot Blanc would all work well. It doesn’t need to be an expensive wine, and everyday drinker will be perfect. Stay away from sweet wine wines if possible.

Barefoot Contessa Marinated Steak after grilling on a white plate

How Long Can You Marinate Steak?

This steak should be marinated in the fridge for at least 2 hours, this will give the meat time to react to the marinade, start to tenderize and take on those flavors. If I’m being organized I like to prep the steak the night before so that I don’t have to think about it and just pop it on the grill when ready to serve. If you cover the marinating steak with plastic wrap, it will keep safely for up to 4 days in the fridge.

Tips for Making Barefoot Contessa’s Marinated Steak on the Grill

  • When the steak is marinating, cover the dish with plastic wrap to allow it to soak up all of those flavors.
  • Be sure to bring the steak out of the refrigerator half and hour before you grill as a cold steak won’t cook evenly.
  • Resting a steak before slicing it is very important. By letting it rest, the moisture from the steak is re-absorbed and it will be tender and juicy. Cutting it too early will result in all the juices escaping the steak.

To see how easy this Barefoot Contessa Marinated Steak recipe is, watch the video below.

More Steak Recipes You May Like

If you try this marinated steak recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!

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Amazing steak marinade recipe

Barefoot Contessa Marinated Steak

A steak marinade inspired by Barefoot Contessa, this marinated steak just can’t be beat!
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Course: Entree
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 2 hours
Total Time: 2 hours 20 minutes
Servings (hover to scale): 5 servings
Calories: 641kcal

Ingredients

  • 2.5 pounds steak
  • 1/3 cup dry white wine
  • 1/3 cup olive oil
  • 1/3 cup stone ground mustard
  • pepper to taste
  • 2 shallots chopped
  • 1 tablespoon garlic minced
  • 2 tablespoon tarragon leaves chopped

Instructions

  • Place the steaks, scored in a crisscross pattern, in a glass or porcelain baking dish.
  • Whisk together white wine, olive oil, mustard and pepper and then stir in shallots and garlic. Pour the mixture over the steak, covering it.
  • Scatter tarragon on top of steak.
  • Cover the dish and allow to marinate overnight or at least two hours in the refrigerator.
  • Remove the dish from the refrigerator a half hour before serving.
  • Heat grill to medium-high. Sprinkle steaks with cracked pepper and grill 5 minutes each side.
  • Place steak on a clean platter and cover with aluminum foil and allow to rest 5-10 minutes. As the steak will continue to cook, resting for 5 will be rare, 10 well done; you can slice for a quick peek.

Video

Notes

When the steak is marinating, cover the dish with plastic wrap to allow it to soak up all of those flavors.
Be sure to bring the steak out of the refrigerator half and hour before you grill as a cold steak won’t cook evenly.
Resting a steak before slicing it is very important. By letting it rest, the moisture from the steak is re-absorbed and it will be tender and juicy. Cutting it too early will result in all the juices escaping the steak.

Nutrition

Serving: 5servings | Calories: 641kcal | Carbohydrates: 5g | Protein: 47g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 311mg | Potassium: 760mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 5mg
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