A simple and easy, fresh summer marinade.
Large handful of fresh herb sprigs, in any combination:
chervil, thyme, parsley, sage, chives, rosemary, oregano, etc.
6 tablespoon olive oil
3 tablespoon tarragon vinegar or other vinegar
1 garlic clove, crushed
2 scallions, chopped
salt and freshly ground pepper
Remove stems from herbs, then chop very finely. Add remaining ingredients. Cover beef with marinade and refrigerate 4-6 hours or up to 2 days. Drain meat when ready to cook. Use marinade to baste occasionally while cooking.