April 8th, 2012
Heat charcoal or gas grill.
Place steak in a glass baking dish, drizzle with Worcestershire sauce, balsamic vinegar and olive oil, and turn to coat both sides. Season with rosemary and pepper and press onto meat. Cover and marinate in fridge for 15 minutes and up to 12 hours. Bring steaks close to room temperature before cooking and sprinkle with salt.
Place steaks on grill for 5 to 6 minutes per side, turning once, for rare. Let steaks rest on a cutting board for about 5 minutes, loosely covered with foil, before slicing.
Meanwhile, combine all sauce ingredients in a small bowl and stir to mix. Add more salt and pepper to taste.
Cut steaks into 1/2-inch slices and fan them out on a platter. Garnish with rosemary and salt and pepper to taste. Serve immediately.