1. Combine cola, vinegar, onion,
garlic, 1 teaspoon pepper, and
the oil in a bowl. Place steak in a
large resealable plastic bag, and
pour marinade over steak. Seal
bag, pressing out excess air. Refrigerate
at least 8 hours.
2. Let steak (in bag) stand at
room temperature 1 hour. Remove
steak from marinade, and
discard marinade. Brush off
any remaining onion and garlic
from steak to prevent burning,
and season with 1 tablespoon salt
and 1 teaspoon pepper.
3. Meanwhile, preheat grill to
medium-high, and brush
grates with oil. Grill steak until
internal temperature reaches
115° for medium-rare (residual
heat will continue to cook meat),
10 to 11 minutes per side.
Transfer steak to a cutting board,
and let rest, tented with foil, at least 15 minutes and up to one hour. Very thinly slice steak against the grain, and serve warm or at room temperature.
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