This dish is designed for the grill and tastes best cooked over a mesquite fire. But if you’re rained out and have to broil indoors, this steak will still taste good.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Mix together the garlic powder, seasoned salt, onion salt, and pepper in a small bowl. Drizzle the steak with the lemon juice and vinegar. Put the steak on a plate and rub 1 3/4 teaspoons of the seasoning mixture into the meat. Cover and marinate for 2 hours at room temperature or overnight in the refrigerator. Light up a grill, using mesquite or hickory wood or chips. Remove the steak from the marinade and position 3 to 3 1/2 inches from the heat source. Grill or broil with cover closed for 30 to 60 minutes to desired doneness. Time will vary according to the thickness of the steak and the heat of the fire; check periodically for desired doneness. It can take longer to cook a steak of this size on an uncovered outdoor grill. Meanwhile, melt the butter in a small saucepan over medium heat, adding the remaining 3/4 teaspoon of the seasoning mixture. Slice the steak into 1/4-inch-thick strips, drizzle with seasoned butter, and serve immediately. Watch out, Ruth!
