Directions

1. Place steak in a gallon-size plastic resealable food storage bag.
2. In a medium bowl, combine oil, balsamic and sherry-wine vinegar, apple juice, onion, garlic, and 2 tablespoons paprika rub. Pour over steak in plastic bag. Marinate, refrigerated, at least 6 hours and up to overnight, turning every few hours.
3. Remove steak from refrigerator and let come to room temperature for 1 hour. Preheat grill or grill pan to high heat.
4. Remove steak from marinade and season with additional paprika rub. Grill for 2 minutes, then rotate steak 90 degrees to create crosshatch marks. Cook for 2 minutes more. Turn steak and repeat process, cooking until steak has reached desired level of doneness. Steak is best served rare to medium-rare to avoid toughness.
5. Remove steak from grill and let stand 5 minutes before slicing against the grain for serving.