Prepare beef by slicing into ½ to ¾ inch pieces parallel to muscle fibers. In a glass or ceramic container, spread a heavy coat of brown sugar, salt, and pepper. Place slices of beef, in a single layer, atop of this base of brown sugar, salt, and pepper. Repeat the process, placing dry ingredients on each subsequent layer of beef. When all t he beef is layered and coated, seal container with place wrap so that it is air-tight and refrigerate and allow to marinate for a minimum of 24 hours. Preheat grill to medium high heat and using tongs, place beef on grill and allow to cook on each side for 7 to 10 minutes.
Use a non-reactive, non-absorbent container to marinate the beef. Growing up, I recall that ceramic crocks were frequently used. If possible, use kosher salt. The larger size crystals do a better job of covering the surface area of the meat, enhancing the self-marinade process and as a result, the flavor as well.From my late sister Ann, one of the best cooks I've ever known, "Use more salt than you think you will need." That said, go heavy with all of the dry ingredients.It's O.K. to use different cuts of beef. I like to use an Angus roast. Others prefer sirloin tips or London broil. My sister Marlene recently divulged her preference of pork steak for this.Have a deer hunter in the family? Try using venison for this, it's delicious and a great use of the meat.