Instructions: Trim excess fat from steak; score remaining fat at 1-inch intervals. Score surface of meat in diamond pattern, 1/8-inch deep with sharp knife. Place meat in large plastic bag or shallow glass baking dish. Combine beer, oil, salt, oregano and garlic in a small saucepan; bring to boiling. Lower heat and simmer 10 minutes; cool marinade.

Pour marinade over steak; seal in plastic bag or cover dish with plastic wrap.

Refrigerate over night. Let steak stand at room temperature 1 hour before grilling. Remove steak from marinade; reserve marinade to baste steak.

Build a medium fire or set gas or electric grill to medium-high.

Grill steak, 3 inches from heat, 8 minutes for rare, 12 minutes for medium and 15 minutes for well done; brush with reserved marinade; turn steak with tongs; grill 7 minutes for rare, 12 minutes for medium and 15 minutes for well done or until steak is done to your liking.

Place on wooden carving board and allow to rest 10 minutes; cut into thick slices.

Serves 4

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