2garlic clovesfinely chopped (I grate it with my microplain)
2-3tbspfreshly squeezed lemon juice
salt and pepperto taste
Combine the olive oil, Balsamic vinegar, salt and pepper and pour over the steaks. Make sure the steak is well-covered on both sides then cover and allow to marinade for at least 30 minutes or up to 24 hours in the fridge. Remove the steak from the fridge an hour before cooking.
Preheat your grill for 10-15 minutes then cook the steaks to your preference. 2-3 minutes per side for rare. 3-4 minutes per side for medium-rare to medium. 5-6 minutes per side for well done.
Remove the steak from the heat and place on a plate or board. Loosely cover with foil and allow to rest for 5-10 minutes.
Make the sauce by combining the capers, herbs and garlic with olive oil and lemon juice. Season to taste.
To serve, slice the steak in thick slices then dress with the steak. Serve with extra sauce on the side.