- 1 [2-inch / 5-cm] thick slice first cut top round [3 to 4-pound / 1.4 to 1.8-kg]
- Butter
- Finely chopped parsley or watercress
- Avocado slices*
- Lemon juice
Marinade
- 1/3 cup [80 mL] wine vinegar
- 3 tablespoons [45 mL] salad oil
- 2 tablespoons [30 mL] liquid honey or sweet pickles syrup
- 2 tablespoons [30 mL] chopped green onion
- 1 clove garlic, minced or mashed
- 1/4 teaspoon [1 mL] dried oregano
or
1 teaspoon [5 mL] finely chopped fresh oregano
- 1/4 teaspoon [1 mL] dried rosemary or basil
or
1 teaspoon [5 mL] finely chopped fresh rosemary or basil
- 3/4 teaspoon [3.75 mL] salt
- 1/4 teaspoon [1 mL] paprika
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- Into a large shallow glass dish, well mix together all marinade ingredients.
- Score both sides of steak on the diagonal, approximately 1/4-inch [6-mm] deep.
- Arrange steak into glass dish, into marinade.
- Leave to marinate refrigerated for 4 to 5 hours or better, overnight.
- When ready to cook, preheat barbecue until charcoals become gray, almost white.
- Reserving marinade, remove steak from marinade.
- Grill steak over hot charcoals for approximately 10 to 12 minutes on each side [rare], basting steak often with reserved marinade.
- Immediately transfer done steak onto a cutting board.
- Lightly coat steak with butter, then sprinkle steak to taste with finely chopped parsley or watercress.
- *Peel, slice and dip avocado slices into lemon juice; arrange down center of steak.
- Serve steak immediately sliced across the grain.
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