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1
In a large bowl, combine all the marinade ingredients and whisk well.
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2
Pour into a large Ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.
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3
Thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.
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4
Transfer the meat to a platter and reserve the marinade for basting.
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5
Season the steak on both sides generously with salt and pepper.
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6
Place the steak on the hot grill and cook for 2 minutes.
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7
Rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.
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8
Cook for 2 minutes more, then turn and sear the other side.
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9
Dab the marinade onto the meat with a pastry brush.
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10
Cook for 2 minutes, then mark by rotating a quarter turn. Cook another 2 minutes and baste again.
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11
Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.
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12
Close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.
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13
Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
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14
Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.
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15
Serve warm.
