1/3 c  Olive Oil
1 1/2 lb Top Round Steak; Cut 1 1/2
Inches Thick (Up To 2 lb
Can Be Used)
2 tb Balsamic Or Red Wine Vinegar
Freshly Ground Black Pepper

-SHALLOT CREAM-
2 tb Marinade For Peppered Round
Steak
1 tb Shallots; Minced
1 c Heavy (Whipping) Cream
Salt And Coarsely Ground
Black Pepper

Heat the oil until very warm but not sizzling. Place the meat in a shallow
dish and pierce all over with a fork. Turn and pierce the other side. Pour
half the warm oil on the meat and poke with a fork so that the oil
penetrates the meat fibers. Turn and repeat the process on the other side.
Pour the vinegar over the steak and turn. Cover and marinate, at room
temperature, about 2 hours or overnight in the refrigerator, piercing and
turning the meat occasionally. Remove the meat, reserve the marinade, and
sprinkle the pepper over the meat generously, pressing it in with the heel
of your hand. Grill the meat 3-inches above the hot coals until browned
then turn and grill the other side. Move to the edge of the grill and
continue cooking until done as desired. This steak is the tenderest if
grilled to rare, about 18 minutes to total cooking time or medium-rare,
about 22 minutes. Place on a warm platter and slice across the grain. Serve
with the Shallot Cream, if desired.

SHALLOT CREAM:

In a small skillet, heat the marinade. Stir in the shallots and cook until
lightly browned. Stir in the cream and cook, stirring often, until
slightly reduced. Season to taste with the salt and pepper. Serve with the
steak.