Place the meat in a glass baking dish large enough to hold it in a single layer. Season with the salt and pepper to taste. Combine all the remaining ingredients with 1 cup of water and pour over the meat. Place the meat in the refrigerator for 24 hours, turning and basting several times.

Preheat the grill.

Remove the meat from the refrigerator an hour before grilling. Place the meat over the hot coals and grill for 6 to 7 minutes per side, turning several times and basting each time. Pierce the meat with a fork or make a small cut to test the doneness. Cut into 1/4-inch slices diagonally against the grain, and serve immediately.