The steak was incredibly tender for being a less expensive cut. It's all in the marinade!
1/2 can beer
2 T soy sauce
1 T lime juice
1 T vegetable oil
1 t each: coarse black pepper, garlic powder, mustard seed, Spanish paprika
1 pinch cayenne pepper
1/4 t liquid Smoke
1 large Texas Broil steak
In a small bowl, whisk together beer, soy sauce, juice, oil, seasonings, cayenne and liquid smoke. Check for seasonings and adjust as desired. Pierce steak all over with a large fork.
Pour marinade into a large ziploc bag. Add steak and marinate overnight, turning frequently.
Allow steak to sit at room temperature 30 minutes before cooking.
Broil steak to desired doneness. Let rest a few minutes before slicing.
Sharp Cheddar Grits
1 1/4 cups water
1 T butter or oil
1/2 cup quick cooking grits
1/2 cup shredded sharp Cheddar cheese
cayenne pepper to taste
In a large saucepan over high heat, bring water and oil to a boil. Stir in grits and cook according to package directions. Remove from heat and stir in cheese and cayenne; stirring til cheese melts and mixture is smooth.
I used a new French bread recipe to make the toast. That recipe can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474977533721&nav=MyGather
After the bread is baked and cooled slightly, I mashed a couple cloves of garlic and mixed them with about 1/4 cup of softened butter. Cut the bread into thick slices and spread with the garlic butter on both sides of the bread. Sprinkle with black pepper and any herbs you might like. Broil the bread for 1 to 2 minutes per side or til golden brown.
This was definitely a delicious stick to your ribs meal.