dry red wine (left over wine will do)
olive oil, extra virgin
cloves of minced garlic (i added a few extra)
(or more) fresh ground black pepper
1Mix marinade ingredients together in a plastic zip bag. Add your meat seal pressing out the air so the marinade covers all sides of the meat. Chill for at least several hours or over night.
2Let meat sit for 15 - 20 mins to take the chill off. Grill over high heat for 5-7 mins on each side then move meat to indirect heat and cook for an additional 10 mins on each side.
3(This step is worth doing but not nessacery.) Loosely cover meat with foil for 10 mins before cutting.