Name: Freezer Wine Marinade For Steak
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup red wine Burgundy preferred (use white wine if making chicken or pork); 2/3 cup olive oil or canola oil(or use melted butter); 2 cloves crushed garlic; 1/2 fresh lemon, sliced thinly; 2 tablespoons fresh minced parsley; 1 teaspoon basil; 1/2 teaspoon salt; 1/4 teaspoon pepper; dash cayenne pepper; dash of thyme and rosemary; 1 1/2 pounds of boneless ribeye, sirloin steak, boneless pork, or chicken leave whole or cubed for skewers

Freezer Wine Marinade For Steak or any meats you prefer is an easy way to get a fork-tender meal on the table already flavored from freezer then just choose a cooking method for any weeknight easily.

This easy marinade is a sweet coating added to a freezer bag with meat like pork, chicken, or beef and the sauce is bursting with a little vino kick to its flavors and is terrific with any cooking method.

We have cooking methods here for slow cooking, air frying, grilling, and pan sauteing, and if you cube or leave the meat whole it's fine.

The wine, spices, and combination of ingredients do all the work in a freezer bag and are ready when you are cooking you just have to remember to take it out to thaw overnight in the fridge.

Cook the steak however you prefer, using an instant-read meat thermometer will help.

Just remove the freezer bag and thaw in the refrigerator overnight and the sauce and meat are ready to cook when thawed.

Easy Steps For Freezer Marinade

mix the ingredients in a bowl
cut the meat using in small chunks or leave whole
place in the freezer bag with marinade ingredients
seal and freeze for up to 8 months
choose a cooking method and cook the meat
serve with white rice, fried rice, or your favorite style Asian noodles

Bake, Pan Fry, Grill, or Air Fry Methods for Chicken

NOTE: Check the chicken to be at 165 degrees using a meat thermometer in the thickest part:
Broiled or Baked: Preheat the oven to Hi for broil or 400 degrees. Place the coated steak on a greased baking sheet or cast iron buttered skillet. Spray with cooking oil or drizzle with vegetable oil. Bake for 10 to 15 minutes stirring a few times
Grill: For kabobs, soak the skewers first in water for at least 30 minutes. Thread the meat on the skewers and grill for 4 to 7 minutes on each side on a preheated grill. Use the sauce for dipping. Or for chicken breasts whole and grill for 8 to 11 minutes or until juices run clear.
Air Fry: Preheat the air fryer for 3 minutes at 400 degrees. Add the meat and air fry for 5 minutes, flip and continue cooking in the air fryer until the internal temperature with an instant-read thermometer is 165 degrees for chicken (see chart for steak) in the thickest part of the chicken (around 5 more minutes).
Slow Cooker: If using beef, this is best with a lesser cut roast. For Chicken: Put the chicken in the bottom of the crockpot. Pour thawed sauce liquid and meat. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.
Sauteed: Place in a heated medium-size fry pan with 1 tablespoon olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness. Cook until juices run clear and no pink remains for chicken or however you like your steak cooked.

Ingredients You Will Need

red wine Burgundy preferred (use white wine if making chicken or pork)
olive oil or canola oil
cloves crushed garlic
fresh lemon, sliced thinly
fresh minced parsley basil
salt-pepper dash cayenne pepper dash of thyme
and a sprig of rosemary
boneless ribeye, sirloin steak, boneless pork, or chicken leave whole or cubed for skewers

More Recipes to Try

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Freezer Marinade for Mexican Chicken

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Freezer Marinade for Roasted Chicken Garlic

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