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1
Combine all ingredients without the meat in an appropriately sized zip lock bag.
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2
Close bag and shake shake vigorously to mix all the ingredients.
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3
Poke many holes in the meat with either a fork or a knife.
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4
Put the meat in the bag and squeeze the air out and seal.
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5
Squish everything together, place on a flat dish and refrigerate.
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6
Marinate at least 8 hours.
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7
I prefer to prepare the night before and let the meat marinate over night and the next day.Turn the bag at least once during the time.
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8
I turn it when I get up in the morning.
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9
When you are ready, prepare your grill for direct cooking.
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10
When the coals are hot hot hot cook the meat.
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11
Rare = 4 minutes each side Med Rare = 5 minutes each side Med Well to Well = 6-8 minutes each side.
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12
I highly recommend cooking this classic dish Rare or barely Med Rare.
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13
The more you cook the tougher it gets no matter what the marinade or slicing.
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14
After the meat is cooked to your taste let the meat rest for 5 or more minutes to let the juices distribute themselves throughout the meat.
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15
Cut meat across the grain(width-wise)at a 45 degree or greater angle in as thin a slice as you knife is capable.
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16
This will give you the juiciest slices shaped like a nice little rectangle.
