Combine sugar, coriander, onion powder, garlic powder, chili powder, thyme, and salt in small bowl. Score both sides of steak (make small, random surface cuts). Sprinkle both sides with seasoning mixture. Rub into steak. Wrap tightly in plastic wrap. Refrigerate for at least 30 minutes or overnight. Heat grill to medium-high. Brush grill with oil. Grill steak 3 to 4 minutes on each side, or to desired doneness (internal temperature should reach 145°F). Slice. Serves 4.
Wine Recommendation—Tassel Ridge Iowa Frontenac or Iowa Sabrevois
Iowa Frontenac offers plum and blackberry notes followed by oak and baking spice with lingering, pleasant acidity. Made entirely from Frontenac grapes grown in our Iowa vineyards, Iowa Frontenac will complement grilled meat, beef roasts, and stews. Serve at room temperature.
Iowa Sabrevois is a dry red with bold aromas of spices and leather on the nose followed by blackberry and plum notes with hints of baking spice, smoke, and licorice on the palate. Made from Sabrevois grapes grown in our Iowa vineyards, Iowa Sabrevois pairs well with grilled meat. Serve at room temperature.