Marinated Petite Tenders

Marinated Petite Tenders

Servings: 4

A Grill/Broil/Marinate recipe with Harris Teeter Reserve Angus Petite tender



  • 3 Harris Teeter beef shoulder petite tenders, about 32 ounces
  • 1 cup dry red wine
  • 2 tablespoons balsamic vinegar
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper


  1. For marinade, stir together wine, vinegar, onions, olive oil, Worcestershire sauce, garlic, salt and pepper in a bowl.
  2. Add tenders to marinade. Cover the bowl, and let marinate in refrigerator 2 hours, turning meat once while marinating. Remove tenders from marinade, pat dry, and return to room temperature before grilling.
  3. Preheat grill to medium-high heat. Place tenders on grill, and cook 9 to 11 minutes until beef reaches 145° F on an internal meat thermometer for medium doneness.
  4. Transfer tenders to a carving board, and tent loosely with aluminum foil. Let rest 8 to 10 minutes. Slice steak thinly on the diagonal across the grain, and serve.