Instructions

1. 1
   Combine liquid ingredients and salt in a gallon zip-top freezer bag. Add steaks and squeeze as much air out as possible. Refrigerate for at least 2 hours.
2. 2
   Remove steaks from marinade and discard extra. Place steak rub in a pie pan and add steaks, pressing lightly to help adhesion on both sides.
3. 3
   Spray cold grill grate with nonstick cooking spray. Set up for direct and indirect heat and add some soaked mesquite chips to the coals.
4. 4
   Place steaks on hottest part of grill and cook for 2–3 minutes per side. Move to the cooler part of the grill and cook, turning once, until internal temperature reaches 10° cooler than your preferred doneness. Remove and let rest for 7 minutes. Slice thinly across the grain on a bias and serve.