Freezer Wine Marinade For Steak

Monday, April 30, 2012
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

  1. mix the ingredients in a bowl
  2. cut the meat using in small chunks or leave whole
  3. place in the freezer bag with marinade ingredients
  4. seal and freeze for up to 8 months
  5. choose a cooking method and cook the meat
  6. 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

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





    More Recipes to Try



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    Easy Sauce



    Nothing is easier than freezer marinades, the meat is seasoned and ready to cook plus saves time.


    If you're a fan of heat add some grated ginger while cooking or a dash of hot sauce.


    This dish is super easy to make and very delicious no matter what side you serve it with the sauce will compliment even the easiest white-cooked fluffy rice.


    Freezer Wine Marinade For Steak

    Freezer Wine Marinade For Steak

    Yield: 6
    Author: Claudia Lamascolo
    Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
    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

    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

    Instructions

    1. Place all ingredients into a 1-gallon freezer zip lock bag.
    2. Lay flat in the freezer.
    3. To thaw and cook: Take the bag out of the freezer the night before, make sure the freezer bag is completely sealed and lay completely flat in the refrigerator.
    4. Remove the marinade from the freezer bag when ready to cook.
    5. Warning: never thaw out meat on the countertop, as it can become contaminated.

    Notes

    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. Chicken must be checked with a meat thermometer.
    • Air Fry: Preheat the air fryer for 3 minutes at 400 degrees. Add the chicken and air fry for 5 minutes, flip and continue cooking in the air fryer until the internal temperature with an instant-read thermometer is at 165 degrees in the thickest part of the chicken (around 5 more minutes).
    • Slow Cooker: Put the chicken in the bottom of the crockpot. Pour thawed sauce liquid chicken. 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.


    Nutrition Facts

    Calories

    376.06

    Fat (grams)

    33.13

    Sat. Fat (grams)

    4.18

    Carbs (grams)

    2.39

    Fiber (grams)

    0.36

    Net carbs

    2.03

    Sugar (grams)

    0.49

    Protein (grams)

    10.38

    Sodium (milligrams)

    234.62

    Cholesterol (grams)

    40.82
    steak marinade, freezer marinade, how to make freezer marinades
    steak recipes, freezer recipes, marinade recipes
    American


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    Try Some of Our Other Favorite Asian Recipes



    Slow Cooker Chicken and Broccoli


    Bourbon Chicken


    Mandarin Orange Pork Chops


    Easy Fried Rice


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    Try these other freezer marinades:
    Italian style lemon lime chicken marinade
    Peanut butter marinade
    Hawaiian marinade
    Lamb  Pistachio Pesto Marinade
    Wine Steak Marinade
    Mexican Marinade

13 comments

  1. I think that wine marinades are pretty awesome with steak. We do not do that very often though, the hubs usually likes to use a rub. I may coerce him into the wine marinade this next go round. Your picture is making me hungry!

    ReplyDelete
  2. This sounds really good. I will have to give this a try.

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  3. Love steak on the grill. But here you have provided just a beautiful alternative for those many days in MN when grilling is not an option.

    ReplyDelete
  4. This will make the steak taste buonissima! Brava!

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  5. that sounds like a delicious marinade! bookmarked!

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  6. Just showed hubby who loves to make the meats, I think he'll try this one out this weekend. On second thought, why don't you bring the food, pretty lady.. and I will have my Italian table set and ready, lol..hope you visit and see! Have a great week.
    FABBY

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  7. A delicious marinade!Blessings,dear!

    ReplyDelete
  8. Would be terrific flavors with this marinade. Your other freezer marinades look excellent as well.

    ReplyDelete
  9. Steak on the grill is the best and I have to give this freezer method a try!

    ReplyDelete
  10. Another genius idea for marinating and freezing! Have you considered writing a cookbook, just about marinades, for different type of meats, and seafoods? ...and to top it off, freezing them with the marinade. Love the marinade and the suggestions, as well!

    ReplyDelete
  11. What a delicious shortcut for those busy days! This marinade sounds fabulous~

    ReplyDelete
  12. I love steak too bad it's so pricy now.

    ReplyDelete

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