Ingredients

1/2 cup olive oil
1/2 cup soy sauce
1/4 cup balsamic vinegar or red wine vinegar
8 cloves garlic, minced
4 teaspoons dried rosemary, crumbled
3 1/2 lbs boneless beef top sirloin steak or london broil beef, approximately 2 inches thick
pepper, to taste

Directions

Tenderize steak before marinating.Combine first 5 ingredients.Add steak and turn to coat.Season generously with pepper.Cover and refrigerate steak overnight, turning occasionally (I use a Tupperware made for marinating where you can turn it over easily).Bring steak to room temperature.Preheat the broiler for 5 minutes.Remove steak from marinade and pat dry.Transfer marinade to heavy small saucepan.Broil steak to desired degree of doneness– about 10 minutes per side for rare (125°F).Transfer to platter and let it stand for 10 minutes.Bring marinade to a boil.Thinly slice steak across the grain.Pour marinade over steak slices and serve (and/or serve marinade alongside).