LAREDO BROIL

"An overnight marinade tenderizes and flavors this less expensive cut."

2 1/2 to 3 pounds boneless round or top-round steak, cut about 2 inches thick
FOR THE MARINADE:
1 1/2 cups red wine
1/2 cup soy sauce
3 tablespoons Worcestershire sauce
6 cloves garlic, finely chopped
1 tablespoon freshly ground black pepper
1 tablespoon dry mustard
1/4 cup steak rub

Marinate steak in all ingredients except steak rub for 24 hours in a zip-lock bag.

Remove and rub with steak rub.

Grill over a hot fire about 8 minutes each side. Your meat should still be rare in the center. Let rest for about 10 minutes, slice very thinly against the grain and serve.

Serves 6-8
Source: Texas Cowboy Cooking by Tom Perini
Source: Reagan Walker, Cox News Service; June 14, 2000