I usually just season with a rub of Worcestershire sauce, pepper, a little olive oil (not much) and some garlic. Warm the meat up to room temperature and mix it up with the marinade, then let it sit for 45 minutes or so. Probably the most important part though is cooking temperature. The grill needs to be really hot to get a good sear. After grilling, I often times put a little dollop of parsley butter on top that really adds to the flavour.
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