2lbsteak of your preference,(I used beef round top round steak)
Make the Marinade:
Mix together in a large plastic bag the balsamic vinegar, Worcestershire sauce, garlic, salt, pepper, olive oil, and rosemary. Add the steak let it marinate in the refrigerator for 2 hours to overnight.
Heat the grill to high heat.
Grill the steak for 6-8 minutes per side for rare, and a few minutes longer for medium. To be more precise, insert a thermometer through the side of the cut, tip in the center, not touching bone or fat. Meat internal temperatures: Medium rare: 135° F 57 ° C, Medium: 145° F 63 ° C, Medium well: 150° F 66 ° C; Well Done: 160° F 71 ° C.
STORE: Store grilled steak covered in the refrigerator for up to 3 days.REHEAT: place the steak in a microwave save dish, cover with plastic wrap and reheat in 30-second periods, turning the steak in between. Or, if you have time to spare, place the steak on a wire rack set over a baking tray, reheat it in the oven at 250ºF for around 20-30 minutes.MARINADE ADD-ONS: Add 1 teaspoon of red chili flakes to the marinade if you like heat, and/ or add 1/4 cup of light beer to enhance the flavors even more.How To Cut Beef Against the Grain?To slice the beef, place it in front of you. First, find the direction of the grain, in a few words: which way the muscle fibers are aligned. Then slice across the grain, 90 degrees through the fibers, rather than parallel with it.More Recipe You'll Love: