Steak Marinated in Red Wine Vinegar & Herbs

by Oliver Hagen August 12, 2020 2 min read

Steak Marinated in Red Wine Vinegar & Herbs

Shop This Recipe

Serves 2 | 30 minutes 

For the second cook from our Hagen’s and Blackhearts & Sparrows collaboration, we couldn’t resist recreating Ella Mittas’s marinated steak recipe that she did with our produce recently.

In Ella’s words “Steak! Really yum and fun to eat. Make sure there's bread on the side to mop up the oil and vinegar mix.” Her excellent recipe was accompanied by an amazing sautéd radicchio but we were forced to pivot, due to a lack of radicchio, and reached in to our memory bank for the ever dependable grilled broccolini.

Steak and Shiraz is like Romeo and Juliet so we paired this with an incredible 2017 Yangarra Shiraz from McLaren Vale, SA. Using charcoal will take life to the next level with the charred flavours ‘marrying’ up to the deep-set black cherry, wild plum and pepper laced wine. 



From Hagen's:

500g of Scotch Fillet Steak (2 steaks)
4 tbsp Mount Zero Organic Olive Oil
Mount Zero Pink Lake Salt

From the pantry or the Hagen's Veggie Box:

4 tsp red wine vinegar
6 sprigs fresh oregano ⁠
6 sprigs marjoram* ⁠
1 clove garlic, sliced ⁠

For the grilled broccolini:

2 bunches of broccolini
1 tbsp Mount Zero Organic Olive Oil
50g of raw hazelnuts
1/2 cup thick natural yoghurt
1/2 clove of garlic
Mount Zero Pink Lake Salt

To serve:

Q Le Baker Country Loaf
Yangarra Shiraz 2017


1. Bring your steak to room temperature before cooking. In a small dish that can fit the steak snugly, combine the extra-virgin olive oil, salt, herbs, garlic and red wine vinegar. Heat a grill pan, or cast-iron or heavy non-stick frying pan or prepare your charcoal grill.

2. For the broccolini, toast the hazelnuts in a 160c oven until golden brown. Remove from the oven and rub between your hands in a tea towel until the skins are removed. Discard skin and roughly chop nuts. Trim the ends from the broccolini and blanch in salted boiling water for around 10 seconds to make bright green. Drain and toss in olive oil and season with salt & pepper. Prepare the dressing by combining yoghurt, olive oil and garlic. Season and stir to combine.

3. Oil the steak lightly then put it in the hot pan, or bbq, and cook for around 3 minutes on each side. The cooking time will change depending on the size of your streak. Remove it to the marinade dish, and rest it for 2 minutes on each side. Whilst the steak is resting, put the broccolini on the bbq or pan and cook until well charred. ⁠

4. Remove the steeped steak to a board, cut it into thin slices on the diagonal and arrange on a serving dish. Pour the marinade over the steak. Place the broccolini on a serving plate and pour over yoghurt dressing and scatter with chopped hazelnuts. Serve with bread. ⁠