Brush the worcestershire sauce onto both sides of the steak. Mix the pepper, garlic powder and salt until blended and rub evenly into both sides of the steak. In a small bowl mix the vinegar, worcestershire and red wine. Prepare the grill for the direct heat method. Wait until coals are gray and spread in a single layer making sure to allow for one-half of the coal bed to be hotter than the other half by adding a few more briquettes to that side. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place the steak on the grid over a medium-hot fire and sear 4-5 minutes per side. Move the steaks to the cooler side of the grid and baste with liquid. Cook for an additional 4-5 minutes per side, basting every couple of minutes until desired doneness. Remove from grill, and let sit for five minutes prior to service since it will cook a slight bit more after removal from grill. Recipe by: Larry Gerber
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|Serving Size: 1 Serving (816g)|
|Recipe Makes: 4|
|Calories from Fat: 1120 (63%)|
|Amt Per Serving||% DV|
|Total Fat 124.4g||166 %|
|Saturated Fat 49.9g||249 %|
|Monounsaturated Fat 55.1g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 430.1mg||132 %|
|Sodium 1011.5mg||35 %|
|Potassium 2545.6mg||67 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 17.7g|
|Protein 126.7g||181 %|
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Calories per serving: 1782
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