Linda's Beef Marinade

In a mason jar or a mixing bowl, combine the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbes, and freshly ground black pepper. (5 minutes)

Seal the jar or whisk thoroughly until all ingredients are fully incorporated, creating a homogenous marinade. (2 minutes)

Place your steak (such as sirloin, flank, or ribeye) or beef tips in a resealable plastic bag or a non-reactive dish. (3 minutes)

Pour the red wine marinade over the beef, ensuring all surfaces are generously coated. (1 minute)

Seal the bag tightly, removing any excess air, or cover the dish with plastic wrap. (1 minute)

Refrigerate the beef and allow it to marinate for at least 8 hours, or ideally overnight, turning the bag or stirring the beef occasionally to ensure even marination. (8-24 hours)

Remove the marinated beef from the refrigerator 30 minutes before grilling to allow it to come to room temperature. (30 minutes)

Grill the beef to your desired level of doneness, basting with fresh marinade during the last few minutes of cooking for extra flavor. Discard any remaining marinade that has been in contact with raw meat. (Varies based on cut and thickness)