Ingredients
1/4 cup dry red wine1/4 cup reduced-sodium soy sauce1/2 teaspoon garlic powder1/2 teaspoon dried oregano1/4 teaspoon ground cumin1/4 teaspoon ground ancho chile pepper1/4 teaspoon pepper2 beef tenderloin steaks (6 ounces each)
Preparation
In a shallow dish, combine the first seven ingredients. Add steaks and turn to coat. Cover; refrigerate for up to 4 hours.
Drain and discard marinade. Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
