Instructions: Stir together the tomato juice, Worcestershire sauce, horseradish, sherry, marjoram, basil, and pepper in a small bowl.

Place the steak in a glass or ceramic dish. Spoon the tomato-juice mixture over the meat, spreading to cover. Turn the meat to coat the other side. Cover, and refrigerate for at least 2 hours; or set aside at room temperature for no longer than 30 minutes.

Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable-oil cooking spray. The coals should be hot.

Lift the meat from the marinade. Discard the marinade. Grill the steak for 8 minutes. Turn the steak and grill for 7 to 10 minutes for rare, a couple of minutes longer for medium-rare, or until it reaches the desired doneness.

Let the steak rest at room temperature for about 5 minutes before slicing on the diagonal into thin strips.

This recipe yields 6 servings.

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