If filet mignon isn't in your budget, use sirloin tips or even flank steak that's sliced thinly after grilling. This will keep it from drying out. I got this idea from a chef on a trip to Vancouver's Chinatown. After tasting it, I was transported to the Far East, but without the jet lag. Marinate 30 minutes before grilling.
Dry rubs are one of the easiest ways to bring an ordinary meal to life.
You can buy spices in cellophane packets for about 80 cents apiece, making them very economical. Corinne Humphrey is Utah Outdoors' culinary writer. .