Chili, spices and dark brown sugar caramelize on the outside to give this steak a jolt of flavor that is addictive.  Grill some corn, aparagus or onions at the same time and serve with rice or roast potatoes.  Any leftover steak can be sliced and served on a salad of baby greens.

Cayenne Pepper, Cumin Ground, Garlic Powder Granulated, Hot Chili Powder

1/3 cup low sodium soy sauce
2 tablespoons canola oil
1 tablespoon tomato paste
1 tablespoon hot chili powder
1 tablespoon dark brown sugar
2 teaspoons cumin ground
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
2 pounds steak tips

Place everything, except for the steak, in a large non-reactive baking dish just large enough to hold the meat.  Whisk together and add the steak tips.  Cover and refrigerate at least 4 hours and up to overnight, turning the meat occasionally.  

Preheat a grill.

Remove the steak tips from the marinade, shaking off any excess, and place on the grill.  Grill until well browned on the outside and rare on the inside, about 5 minutes on each side. Serve immediately or at room temperature. 

Yield: 6
Level of Difficulty: 2
Time: 20 minutes plus 4 - 24 hours refrigeration