Ingredients

• ½ cup olive oil
• 2 ½ cups lea & perrin
• ½ cup red wine vinegar
• 2 onions (chopped)
• 1 bell pepper (chopped)
• 3-4 toes garlic (chopped)
• salt & coarse ground pepper to taste

Directions

Marinate overnight in fridge.

Cook on BBQ pit, use 10 lb. charcoal (very hot fire); start with fire close to meat, sear for 3 minutes on each side. Lower/raise fire or grill to max distance and continue cooking for a total of 50 minutes, basting with marinade continually. Remove from fire.

Allow to cool before slicing – medium rare