| 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. | ||