Have you ever tasted the Renegade Steak at Longhorn? Delicious. Yesterday I grilled up a steak that rivaled it for bite and taste.
I purchased a steak bundle from a local butchers shop and the steak I used yesterday was a beef loin boneless strip. Here’s the technique I used.
I sprinkled meat tenderizer on the first side (Most of my spices are made by Spice Classics), then sprinkled Accent, followed by ground black pepper. These were sprinkled very liberally – I covered my steak.
I turned it over and again sprinkled the meat tenderizer, followed by the ground pepper. I left off the Accent on this side. Now I let it set for about 30 minutes while I got the spaghetti cooking. Yes – I love spaghetti with steak as a change of pace. And no, I did not rub the spices in.
I heated up the grill to about 450 degrees, turned the heat to medium and tossed on the steak and closed the lid. This steak was only about 3/4″ thick, so I grilled it on one side for 3 minutes, turned it over and grilled for another 3 minutes.
I’m telling you, this rivaled the Longhorn steak and this was not even a ribeye. The steak was juicy and had a bite, with wonderful grill marks on it. Am I making you hungry?
I’ll try to do a video on this in the future.
