Janet Groene's Cowboy Steak

By phototex

Throw this steak together at home to marinate in your ice chest or fridge for 24 hours. By your second night out it will be ready for the grill. It’s economical round steak yet it is tender and oh, so juicy.

Ingredients

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons honey Dijon mustard
• 3 drops liquid smoke
• 3 cloves garlic, peeled and squashed with back of a knife
• 1 teaspoon chili powder
• 2 pounds large top round steak, 3/4 inch thick

Preparation

Step 1

Put everything but the steak in a plastic, zip-top bag and squeeze to mix. Add steak and refrigerate, turning occasionally, 24 hours. Lift steak out of bag and onto a well-started grill. Grill over medium-high heat 10 to 20 minutes on each side to desired doneness. Slice across the grain. Discard marinade or bring it to a hard boil for 2 minutes. Then discard garlic and spoon boiled marinade over steak. Serves 6 to 8. Serve with black beans, rice and grilled corn on the cob.