Ingredients
I like to marinade it in good hearty red wine
lots of crushed garlic
and pepper overnight in a ziplock.
Preparation
Sometimes they are sold with a slab of fat on one side, you want to take that off before cooking because it flames up and you end up with charcoal. Pull it off at 115 degrees and let it sit a few minutes, when you slice it go against the grain on a bias which I am sure you already know. Hope you have a good red to wash it down with.
