Yield: 4 Servings
|⅓ cup||Olive Oil|
|1½ pounds||Top Round Steak; Cut 1 1/2|
|\N \N||Inches Thick (Up To 2 lb|
|\N \N||Can Be Used)|
|2 tablespoons||Balsamic Or Red Wine Vinegar|
|\N \N||Freshly Ground Black Pepper|
|2 tablespoons||Marinade For Peppered Round|
|1 tablespoon||Shallots; Minced|
|1 cup||Heavy (Whipping) Cream|
|\N \N||Salt And Coarsely Ground|
|\N \N||Black Pepper|
Heat the oil until very warm but not sizzling. Place the meat in a shallow dish and pierce all over with a fork. Turn and pierce the other side. Pour half the warm oil on the meat and poke with a fork so that the oil penetrates the meat fibers. Turn and repeat the process on the other side. Pour the vinegar over the steak and turn.
Cover and marinate, at room temperature, about 2 hours or overnight in the refrigerator, piercing and turning the meat occasionally.
Remove the meat, reserve the marinade, and sprinkle the pepper over the meat generously, pressing it in with the heel of your hand. Grill the meat 3-inches above the hot coals until browned then turn and grill the other side. Move to the edge of the grill and continue cooking until done as desired. This steak is the tenderest if grilled to rare, about 18 minutes to total cooking time or medium-rare, about 22 minutes. Place on a warm platter and slice across the grain. Serve with the Shallot Cream, if desired.
In a small skillet, heat the marinade. Stir in the shallots and cook until lightly browned. Stir in the cream and cook, stirring often, until slightly reduced. Season to taste with the salt and pepper.
Serve with the steak.