Laredo Broil (“Texas Cowboy Cooking”)

2 1/2 to 3 lb boneless round or top round steak, 2″ thick
1 1/2 cups red wine
1/2 cup soy sauce
3 tablespoons Worcestershire sauce
6 cloves garlic
1 tablespoons fresh ground black pepper
1 tablespoons dry mustard
Marinate 24 hours in zip lock bag.
Rub with Rib Roast Rub.
Grill over hot fire, 8 minutes per side.
Meat will still be rare in the middle.
Let rest for 10 minutes.
Slice very thinly, against the grain of the meat.
Serves 6 – 8.

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