Combine marinade ingredients in a zip-lock bag. Marinate meat at least 30 minutes, or overnight in the fridge. 

To cook:

On the Grill: Grill over high heat 1-2 minutes until a sear forms; transfer to indirect heat for 10-20 minutes or until meat is tender. Allow to rest, partially covered, 5-10 minutes.

On the Stovetop: Heat olive oil in a cast-iron or stainless steal pan. Sear meat on both sides, 1-2 minutes per side, until crust forms. Reduce heat to low and allow meat to continue cooking over low heat until tender, 10-20 minutes.

Serve with freshly sliced scallions, chopped cilantro, slivers of peppers and/or lime juice to taste.

Recipe by Naftali Hanau   

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