Ingredient List:
- 4 to 8 — 1/4 inch thick Nature Well Angus Sirloin Steaks
- 1 Bottle — Dr Pete’s Burgundy Marinade
- 1 Bottle — Dr Pete’s Chipotle Grilling Glaze
- 3 Tbsp — Liquid Smoke
- 3 oz — Jardine Fajita Rub
- 1 — Vacuvin Marinater
- 1 — Jaccard Meat Tenderizer
Instruction:
On a cutting board lay out your steaks and use the Jaccard 4–5 times or more, evenly across the surface of the meat, then fully coat the surface of the meat with Jardine Fajita Rub. Place the meat into the Vacuvin and pour about ½ of the bottle of the Dr Pete’s Burgundy Marinade and the 3 Tbsp Liquid Smoke to coat the steaks lightly. Place the top on the Vacuvin and use the pump to pull a vacuum. Turn and Shake to evenly coat all the steaks, leave to marinate 15 minutes. Shake off any excess marinate. Preheat the grill on high heat (2–3 second hand hold).
Sear 2–3 minutes per side on the grill then move to indirect heat and finish cooking to a medium to medium well doneness. Toast buns lightly on the grill. (Buns with crusty outside are marvelous.)
Onions carmelized in the marinade are a wonderful addition.
Serve immediately.
Enjoy!!
