Whisk marinade ingredients together in a small bowl and set aside.
Place meat on a plastic cutting board and use a sharp knife to cut several shallow slits on both sides of the meat to help the marinade absorb.
Place meat in a resealable plastic bag and pour in marinade. Massage into the meat. Refrigerate for at least 8 hours, or up to 24 hours.
Preheat an outdoor grill to medium-high heat (350-400 degrees F). Grill meat for 7-8 minutes per side for medium rare (120-130 degrees F with a digital instant read thermometer).
Store leftovers in an airtight container for up to 3-4 days. My recommendation for reheating is to slice the meat thinly and melt a little bit of butter on in a skillet on the stove. Heat for a minute, then transfer to a plate.