Directions

• Add all marinade ingredients to a sauce pan, and bring to a boil.
• Let mixture cool before marinating steak.
• Reserve 1-1/2 cups of the marinade, place in a container and refrigerate until needed.
• Pierce the steak on both sides with a fork (all over).
• Sprinkle steak generously with fresh ground black pepper.
• Place steak in a gallon sized resealable plastic bag and pour the remaining marinade over the steak.
• Seal bag and place in a glass baking dish (in case of leaking).
• Turn the steak over to ensure it is coated well.
• Refrigerate the steak for 48 hours, turning the steak 2-3 times during the marinating process.
• When you’re ready to cook the steak, remove it from the marinade, and blot it dry with paper towels.
• Allow the steak to sit at room temperature for 30 minutes.
• Preheat your grill on high for approximately 5 minutes.
• Place the steak on the grill and reduce heat to medium-high.
• Cook steak to desired doneness, flipping every 4 minutes.
• For rare, allow approximately 10 minutes, 15 minutes for medium rare, and 20 minutes for medium.
• Glaze
• Heat reserved 1-1/2 cups of the marinade on medium-high and bring to a boil.
• Blend the water and corn starch in a small bowl.
• When the marinade reaches a boil, add the slurry to it and bring back to a boil.
• Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
• Serving
• Place steak on cutting board and let rest for 5-10 minutes.
• Cut the steak into thin slices, cutting against the grain.
• Lay the steak slices on a plate and spoon the glaze lightly over the meat, enjoy!