fresh garlic salt
lots of cracked pepper
a little real-balsamic vinegar (gourmet shops)
Lightly rub with Lea & Perrins Worcestershire.
Top off with a little fresh parsley and some diced shallots.
Squeeze some juice from a real lemon onto the steak.
Tenderize it with one of those stainless steel, 52 blade, spring-loaded, meat tenderizers a few times.
Let it set 20 minutes while starting a fire on the grill. When the hardwood coals just start to turn gray, you are ready to start cooking. Grill about 5 minutes each side, placing the top cover on the grill. You can even pour the leftover juice, from the plate, on top while grilling.
