3 kilograms of fillet steak
1/3 cup olive oil
2 cloves garlic – minced
2 tablespoons white wine vinegar
1/3 cup soy sauce
1/4 cup honey
1 teaspoon black pepper
Container: small bowl, sealable plastic bag, grill
Mix the butter, garlic, vinegar, soy sauce, honey and pepper together in a small mixing bowl.
Place the fillet steaks in a large, resealable plastic bag.
Pour the marinade into the bag, close it and rub it on the steaks.
Place the bag of steaks inside the casserole to catch leaks and place everything in the refrigerator for 1 – 1 1/2 hours.
Remove the pan from the refrigerator and allow to reach room temperature.
Meanwhile, heat the grill over medium heat and grate the grills with cooking oil.
Place the steaks on the grill and cook for approximately 6 minutes; then turn the steaks with pliers and cook for another 5-6 minutes or until the steaks reach your desired readiness.
While the steaks are grilling, pour the marinade into a saucepan and bring to a boil; then reduce the heat and simmer until thickened. Makes the perfect steak sauce.
Remove the steaks from the grill and let them rest for five minutes before serving.