White Wine Steak Marinade
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 3 shallots, sliced
- 1 cup Riesling
- ½ cup extra-virgin olive oil
- ¼ cup roughly chopped parsley
- 5 bay leaves
- ½ teaspoon black pepper
Combine all ingredients and mix well. Submerge steaks in marinade, cover, and refrigerate for a couple hours, or overnight before cooking.