GRILLED SHORT CUT RUMP STEAK TEX-MEX STYLE

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GRILLED SHORT CUT RUMP STEAK TEX-MEX STYLE Prep Time: 10 Minutes Cook Time: about 13 Minutes Ready In: about 23 Minutes Makes 2-3 servings Ingredients: 2 lbs. bonesless short cut rump steak 1/4 cup onion, chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1 garlic clove, crushed 1/2 cup tomato sauce 2 tablespoons vinegar 1 tablespoon honey 1/2 teaspoon chili powder 1 tablespoon butter Directions: 1. Pre-heat grill to medium heat. 2. In a small saucepan, add the chopped onion, crushed garlic clove, and chili powder in butter and cook until tender then stir in the tomato sauce, vinegar, honey, salt, and pepper; bringing it all to a boil for 5 minutes, stirring constantly. Set aside. 3. Score the bonesless short cut rump steak diagonally into diamonds on both sides then brush with the sauce mixture above. 4. Place bonesless short cut rump steak on heated grill grids and for 7 to 8 minutes until done, brushing occasionally with the remaining sauce. 5. Carve diagonally and serve. - - IMPORTANT FOOD SAFETY REMINDER - - All cooking temperatures and times indicated above are suggestions only. Cooking temperatures and times and may vary for your oven, broiler stove top or grill. Please use an appropriate meat thermometer for accuracy.

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