2001 Ridge Paso Robles

[winoweenie]

Another bottle we had with the Carne Asado yesterday. This big hummer took on the marinade and came away with flying colors. Am posting my marinade recipe for any of you hardy, adventerous folk who have no regard for their taste buds.
Make a base with tomato paste mixed with wate till runny. Add 2 tablespoons of honey, and vinegar, 2-6 buds of garlic minced, juice from 2 limes and lemons(from your backyard if available), one tablespoon of onion powder(Penzys), And as much dried Mexican Oregano as you like. Stir and let sit at room temp for 2-3 hours. Have your butcher slice 2-4 lbs of round steak thin (1/4 ") Marinate overnite in the fridge. Make sure the marinade isn't too thick. About the consistancy cream is okie-dokie. Put the steak on your grill and cook on low turning twice until done. Serve with whatever sides you like and some fresh tortillas. WW