Chili Rub Steak
Adapted from Gather 'Round the Grill by George Hirsch.
1¼ lb DLM Natural Beef Flank Steak or Sirloin Steak
2 tsp chili powder
2 tsp sweet paprika
2 tsp Tabasco sauce
1 tsp freshly ground pepper
1 tsp each of dried thyme, oregano, and parsley
1/4 cup dry red wine
1/4 cup Aunt Angie's Balsamic Vinegar of Modena
1/4 cup Vera Jane's Extra-Virgin Olive Oil
Juice of 1 lemon
Purée of 8 roasted garlic cloves
In a small bowl, combine chili powder, paprika, Tabasco sauce, pepper, and herbs for the rub. Press into all sides of the steak and refrigerate for 24 hours.
Combine red wine, balsamic vinegar, olive oil, lemon juice, and garlic purée for marinade. Place "rubbed" steak in marinade and refrigerate an additional 24 hours. Grill over high heat, then let meat rest for 5 minutes before slicing. If using flank steak, slice across the grain for tenderness.