1-2 pounds Minute steak/tenderized round steak cutlets

Prepared Teriyaki Marinade (Lawry’s has a good one)

Marinate minute steaks 1 hour to overnight.  Discard marinade before grilling.

Red Wine Sauce

¾ c sweet onion, minced

2 Tbsp butter

½ cup dry red wine

14 oz. beef broth (1 can)

¼ cup water

2 Tbsp cornstarch

½ tsp Seasoned Salt or Penzey’s Prime Rib Rub

Sauté onion in butter in large saucepan over med-high heat until browned.  Add wine and cook 3 minutes.  Add beef broth, bring to boil and cook 5 minutes, stirring occasionally.  Stir together cornstarch, water and salt/seasoning.  Add to broth mixture, stirring constantly for 1 minute or until desired thickness.  Cover and keep warm while steaks grill.

Grill steaks over hot coals or pan sear, 1-2 minutes on the first side.  Flip and grill 1-3 additional minutes, until juices appear on top.  Remove from heat and serve with warm red wine sauce.