I like to use this on tender, somewhat thin cuts of meat, like a Del Monico steak, or a hanger steak. Ask your butcher for a tender cut if you don’t see a Del Monico, minute steak, hanger steak or a skirt steak (just rinse this well and even soak in water to get out some of the saltiness before adding the marinade) and he can recommend something that works well on the grill. This marinade is terrific and comes together in minutes.
3 pounds Del Monico steak, hanger steak, minute steak split roast
1/3 cup olive oil
1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon tomato paste
1 – 2 teaspoons dried rosemary
1 – 2 teaspoons dried thyme
3 cloves garlic, crushed
In a small bowl, mix marinade ingredients. Pour over meat in a non-reactive dish or in a zip-lock bag. Marinate for a minimum of 3 hours or up to overnight.
Heat your grill or grill pan over medium-high heat. Let the grill reach a temperature of about 450°F (use your thermostat on the grill to check the temperature). Turn down the burners to medium. Place the steaks on the grill. Close the grill. Do not disturb for 5 – 6 minutes. Turn steaks over and grill until desired doneness, about 5 – 6 minutes more for rare (or 135°F internal temperature), 7 – 10 minutes for medium (145°F to 155°F degrees).