Take it out of the packaging and unfold it on your cutting board. One side will have a thick layer of fat called the “fell” that needs to be trimmed off, as it can impart an unpleasant taste to the meat.
Next, flip it over and take a knife and put slices through the thick parts of the meat to give the meat as uniform a thickness as possible.
Now it’s time to make the marinade:
Put the meat in a zip-lock bag and toss in the marinade. Roll it around a bit, then put it in the fridge for a few hours. While you wait, have a few cocktails and see if you can trick Brian into cleaning the grill.
When it’s time to cook, put the meat on a piece of tin foil, fell side down, on a hot grill.
Cook for about 20 minutes without flipping the meat, and then start checking the temperature. You want the meat to be rare like a steak so take it off when the thickest part of the meat reads 125° F. Remember, it will continue to cook after you take it off the fire.
5 parts Gin
Make a big batch and put it in the freezer and hour before you serve it. Serve in a cordial glass. Pretty potent – one per customer.