Chili Rubbed Southwest Sirloin

Ingredients

1 1/2 to 2 pounds	HEB Natural Angus Beef Sirloin Steak, cut 1 1/4-inches thick
2 teaspoons	Minced Garlic
2 teaspoons	Minced Shallots Or Green Onions
1 1/2 to 2 teaspoons	Salt
1 teaspoon	Coarse Ground Black Pepper
1 teaspoon	Ground Cumin
1 teaspoon	Chili Powder
1 1/2 teaspoons	Brown Sugar
1/4 to 1/2 teaspoon	Cayenne Pepper, To Taste

Directions

1. Chop garlic and shallots very finely to mince. (If using green onions, chop the white part only.) Combine rub ingredients in a small bowl. Sprinkle rub over both sides of steak, pressing to adhere. Wrap steak in plastic wrap and refrigerate 2 to 6 hours to «cure.»

2. Heat charcoal 40 minutes until covered with a thin layer of gray ash or heat gas grill 10 minutes with lid closed. Grill steak 4 inches above medium-low heat (325 degree grill surface temperature. Test grill temperature by holding palm just above grate at cooking height. If heat causes you to pull away in 5 seconds, temperature is ideal for medium-low heat). Cook 9 to 11 minutes per side for medium-rare or 12 to 14 minutes per side for Medium doneness.

3. Remove steak when 140 degrees internal temperature for medium-rare or 150 degrees for medium doneness. Let stand 10 minutes. Serve while hot.