Good recipe, but I have found when cooking red meat you really need to go all out with the seasonings or it just doesn't taste like much. So to improve upon this recipe, I added 3 T of fresh lemon juice (to help tenderize) 2 T of Worcestershire sauce, added an extra clove or two of garlic, used olive instead of vegetable oil, kosher salt instead of regular, fresh ground pepper, and about an extra two teaspoons of oregano (oh, and as a previous reviewer suggested, I marinated it in a zippered baggie). Cook only to medium rare, then wait a while before slicing very thin. I'd give my version 5 stars--everyone at the party loved it, even my formerly vegetarian sister.
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