Myth Busting Marinade!

This is the myth-busters episode of eat.drink.think since I just read a very enlightening article...this one (click here)... By Andreas Viestad on the Washington Post website. You know all those recipes that tell you to marinate your steak or other piece of beef for an hour or so, sometimes all night? Well, forget it! Apparently it has been proven that you get the same effect marinating beef for four seconds as for four hours. Look at all the time you just saved by reading today's post!! You can spend those bonus hours reading more food blogs, more cookbooks, or if you're really desperate, spending time with your family! I won't explain all the details, because Andreas does it better in his article. It makes for very interesting reading, though, so take a look!

Here's Andreas' recipe for a red wine marinade with herbed olive oil. There's also a great recipe for marinated grilled steak. Check it out, and enjoy all that free time!
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Red Wine Marinade and Herbed Oil
from Gastronomer columnist Andreas Viestad

This is a fat-free, full-flavored marinade. Instead of adding oil, Gastronomer columnist Andreas Viestad makes a separate herb-infused oil (using the same spices found in the marinade) that he combines with a bit of the marinade for a post-grilling application to the meat.

For a more intense red wine flavor, boil 1 cup of wine over high heat until it has reduced to about 1/4 cup, then combine it with 1/4 cup (uncooked) red wine to make the 1/2 cup of red wine used in the marinade.

By combining a little herbed oil with a bit of the marinade and applying the mixture to the steak after it has been grilled (see related recipe in Recipe Finder), you will get fresh herb flavors and aromas, the fragile compounds that normally get lost with cooking.

It's best to make the red wine marinade and herbed oil the same day they are to be used.

Makes about 2/3 cup marinade and 4 tablespoons herbed oil

ingredients:
For the marinade
1/2 cup red wine, preferably 1/4 cup red wine reduction and 1/4 cup red wine; see headnote)
1 to 3 medium cloves garlic, minced
2 tablespoons finely chopped onion or shallot
2 teaspoons finely chopped flat-leaf parsley
1 to 2 teaspoon bruised or chopped thyme leaves
1 bay leaf, crushed
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper
1 teaspoon sugar (optional)
1 tablespoon brandy (optional)
1 tablespoon Dijon-style mustard (optional)

For the herbed oil
Handful various herbs, such as parsley, thyme and (a little) sage
1 medium clove garlic (optional)
1/4 cup olive or sunflower oil
2 to 3 tablespoons Red Wine Marinade (optional; see headnote)

method:
For the marinade: Combine the red wine, garlic to taste, onion or shallot, parsley, thyme, bay leaf, soy sauce and black pepper, and the sugar, brandy or mustard, if desired, in a large resealable plastic food storage bag. Taste and adjust seasoning. (If making the herbed oil, reserve 2 to 3 tablespoons of the marinade in a separate bowl before the marinade is used for the meat.)

For the herbed oil: Use a mortar and pestle to gently crush the herbs and garlic (if using) together. Add the oil and crush together for a few seconds to release flavor. Add the reserved red wine marinade, if using.