A nice long soak in a marinade with an acidic base not only adds flavor, but also adds moisture and helps tenderize lean, less tender cuts of beef.
1 (1 1/2 pound) boneless shoulder steak
1/4 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1/2 teaspoon ground pepper
2 teaspoons cornstarch
2 teaspoons water
- With sharp knife, score both sides of meat in diamond pattern, at 1-inch intervals, making cuts 1/8-inch deep.
- Whisk water, ketchup, vinegar,oil, Worcestershire sauce, mustard and pepper in medium bowl. Pour into plastic zip-lock style bag. Add meat; turn to coat well. Refrigerate overnight.
- Prepare outdoor grill with hot coals on one side of grill, or heat one side of gas grill to hot.
- Remove meat from marinade; pat dry. Reserve marinade.
- Sear meat over direct heat 5 minutes on each side. Move meat to side of grill not over heat; grill, covered, 20 minutes or until meat thermometer registers 145°F (60°C) for medium-rare. Let stand 10 minutes before slicing on the diagonal.
- To make sauce, boil reserved marinade in small saucepan 5 minutes. Stir in cornstarch mixed with 2 teaspoons water. Lower heat and simmer 2 minutes until thickened. Serve with steak.
Makes 6 servings.
To Broil: Heat broiler. Place meat on greased broiler-pan rack. Broil for about 6 minutes on each side for medium-rare.