| Here's a simple, yet effective one by James Beard: 1/2 C burgundy wine
2 Tbsp. olive oil
1 Tbsp. Worcestershire sauce
1/2 tsp. each rosemary and thyme
1 tsp. salt
1/2 tsp. black pepper The primary function of oil is to facilitate the co-mingling of disparate flavors so as to become homogeneous. You can reduce the oil here by half if you want, but I would also cut the Worcestershire by half if you do. Or, you can try this. It's not a wine marinade but is it *really* good. The meat gets really tender but the flavors remain subtle, at least to my palate. 1 tsp. lemon zest
1/2 C lemon juice
1/3 C canola oil
2 Tbsp. sliced scallions w/tops
1 clove garlic, minced
4 tsp. sugar
1-1/2 tsp. salt
1 tsp. Worcestershire
1 tsp. prepared mustard
1/8 tsp. pepper courtesy Omaha Steaks Delish! B | 
