So this is a real simple recipe that can not only feed a handful of people but will really taste like you cared enough to DO something new and not just dump in the old McCormick packet of seasoning we all know so well. Plus, in case the word spicy up top didn't tip you off, this is not for the faint of heart or those afraid of smoky spice.
For starters, I used a cut of beef that is often referred to as a London Broil - but you can also use a thick cut of flank steak or a top round cut. After rinsing the meat and patting it dry, slice shallow cuts into the top and bottom so that the marinade can seep in, and then set it aside with a healthy sprinkle of sea salt and ground peppercorns.
Now for the marinade, you want to mix 2 tbsp of olive oil, at least 1/4 cup red wine vinegar, at least 2 tbsp of worcestershire sauce, 3 tbsp Sriracha hot chili sauce, 2 minced cloves of garlic, at least 2 tbsp of a spicy brown mustard (I used kosciusko brand - not Gulden's, people!) and a few pinches of dried thyme. Whisk all of the ingredients together and then set your meat into the liquid and spoon it over the exposed portion of the roast. Finally, sprinkle the top of the meat with some chili powder (I use ancho).
Place the covered dish into the refrigerator for at least four hours (more is always better!) and try to flip the meat at least once halfway through the marinating process.
To cook, we did 9 minutes per side of the meat at high heat on the grill, and it was the perfect degree of medium-rare. However, if you'd like a little less pink, add a few minutes on the grill.
Served with roasted fingerling potatoes and sautéed arugula, topped with grated semi-hard, Italian cow's milk cheese.