Ingredients

¼ cup (60 mL) EACH steak sauce and strong-brewed coffee 3 tbsp (45 mL) EACH balsamic vinegar and dark rum 2 tbsp (30 mL) vegetable oil 1 tbsp (15 mL) EACH minced gingerroot and fresh thyme 2 cloves garlic, minced ½ tsp (2 mL) ground allspice ¼ tsp (1 mL) EACH salt and freshly ground pepper 1 lb (500 g) Beef Inside Round Marinating Steak, 1 inch (2.5 cm) thick

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Directions

1. Combine steak sauce, coffee, balsamic vinegar, rum, oil, gingerroot, thyme, garlic, allspice, salt and pepper in a sealable freezer bag. Pierce steak all over with fork and cut into 2 equal pieces. Add to bag, turning to coat; seal and refrigerate for 8 to 12 hours. 2. Discard marinade from meat; pat steaks dry with paper towel. 3. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. 4. Transfer to a cutting board and let rest for 5 minutes. Slice steak across the grain to serve.

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