| 1 | Heat the oil until very warm but not sizzling. |
| 2 | Place the meat in a shallow dish and pierce all over with a fork. |
| 3 | Turn and pierce the other side. |
| 4 | Pour half the warm oil on the meat and poke with a fork so that the oil penetrates the meat fibers. |
| 5 | Turn and repeat the process on the other side. |
| 6 | Pour the vinegar over the steak and turn. |
| 7 | Cover and marinate, at room temperature, about 2 hours or overnight in the refrigerator, piercing and turning the meat occasionally. |
| 8 | Remove the meat, reserve the marinade, and sprinkle the pepper over the meat generously, pressing it in with the heel of your hand. |
| 9 | Grill the meat 3-inches above the hot coals until browned then turn and grill the other side. |
| 10 | Move to the edge of the grill and continue cooking until done as desired. |
| 11 | This steak is the tenderest if grilled to rare, about 18 minutes to total cooking time or medium-rare, about 22 minutes. |
| 12 | Place on a warm platter and slice across the grain. |
| 13 | Serve with the shallot cream, if desired. |
| 14 | Shallot cream: in a small skillet, heat the marinade. |
| 15 | Stir in the shallots and cook until lightly browned. |
| 16 | Stir in the cream and cook, stirring often, until slightly reduced. |
| 17 | Season to taste with the salt and pepper. |
| 18 | Serve with the steak |
