Ingredients

• 2lbs Denver Steak, London Broil, Minute London Broil or Shoulder Steak
• ½ cup Ketchup
• 1 tablespoon Mustard
• 2 tablespoon Red Wine Vinegar
• 2 Tablespoon Braggs or Soy Sauce
• 1 clove Garlic, minced
• Red Pepper to taste

Make the marinade

Combine all ingredients in a zipper lock bag.  Add meat, toss to coat, and marinate at least 30 minutes or up to 2 hours in the fridge.

Grill the steak

Prepare a grill with a hot zone and cool zone.  Remove steaks from marinade and shake off excess.  Grill over high heat, 3-4 minutes, until sear forms.  Don’t be tempted to move it too early or you’ll leave half of the steak on the grill, along with all the tasty sear.  When the steak releases on its own from the grates, flip and sear other side, 2-3 minutes.  If steak is especially thick, you may also want to grill the vertical sides.

Once the sides are seared, transfer to the cool side of your grill to finish cooking to desired doneness (smaller/thinner steaks may not need this extra step depending on how you like your steak).

Shoulder Steak should be cooked to rare or medium rare.

To cook indoors

You can also sear steaks in a heavy cast-iron pan, or cook them under the broiler.