PROCEDURE: 1. Combine all ingredients for the marinade in a mixing bowl and mix well. Place the steak into a 2" deep rectangular cake pan and pour the marinade over it. Cover and refrigerate for 1 1/2 hours, turning the steak over after 45 minutes. 2. Combine dry rub ingredients in a small bowl and set aside. Remove the steak from refrigeration and pat dry with a paper towel. Sprinkle the dry rub over the steak and work it into the meat gently. Turn the steak over and repeat. Allow the steak to sit at room temperature for 30 to 60 minutes to absorb the rub. 3. Cook over medium high heat on a gas or charcoal grill, or pan-fry in a heavy skillet for a better crust. (2-4 minutes per side for rare, add an additional 1-2 minutes for each degree of doneness.) To make a mopping sauce for grilling, bring the left-over marinade to a boil on the stove for several minutes or until slightly thick. Brush it over the steak while grilling.
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|Serving Size: 1 Serving (1323g)|
|Recipe Makes: 1|
|Calories from Fat: 173 (19%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 3576.7mg||123 %|
|Potassium 1375.5mg||36 %|
|Total Carbohydrate 37.6g||11 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 30.1g|
|Protein 3.8g||5 %|
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Calories per serving: 892
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