In a medium bowl whisk the marinade ingredients.
Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.
Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the steak over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 10 to 12 minutes for medium rare, turning once or twice (if flare-ups occur, move the steak temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
Cut the steak across the grain into thin slices. Serve warm with grilled red peppers and grilled artichokes, if desired.
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