2 TBSP. balsamic vinegar (I like balsamic from Modena, Italy - you can also use cider vinegar according to the book)
4 tsp. snipped fresh thyme (although I've used 1 tsp. dried in a pinch)
1 clove garlic, minced
1/2 tsp. cracked black pepper
How to make it
Cook time is marinating time.
In a small bowl, combine shallots, soy sauce, olive oil, vinegar, thyme, garlic, and pepper.
To use, pour marinade over beef in a plastic bag set in a shallow dish; seal bag. Marinate in the refrigerator about 30 minutes for tender cuts (like tenderloin or sirloin) or for 3 to 24 hours for tougher cuts (like flank steak), turning bag occasionally. Drain, reserving marinade.
Grill beef, brushing occasionally with the reserved marinade up to the last 5 minutes of grilling. Bring any remaining marinade to boiling. Boil gently, uncovered, for 1 minute. Serve with beef. Makes about 1/2 c. marinade (enough for 1 to 1 1/2 lbs. beef).