Yesterday I made a flap steak, which I marinated for half a day. Here the recipe for the marinade:
2,4 oz Aceto Balsamico
2 oz EVOO
2 cloves finely minced gatlic
finely minced freh rosemary (needles from about 2 twigs)
1 tbs Worcestershiresauce
1 tsp coarse seasalt
1/4 tsp crushed black pepper
The meat was seared over driect heat, then grilled over indirect heat until an IT of 129° F was reached. Sides were Hasselback potatoes and arugula salad with parmesan flakes.