After marinating in a delicious seasoning mix for 24 hours, this steak will melt in your mouth with my 2012 Petit Verdot, which is also full of flavor.
Place the steak in a large, plastic re-sealable bag. In a large glass bowl, combine red wine vinegar, Corner 103 2012 Petit Verdot, olive oil, Worcestershire, soy sauce, mustard, salt, pepper, paprika, garlic, onion powder and basil. Pour the marinade into the bag with the steak, seal and place inside a large, glass baking dish to prevent possible spills. Marinate in the refrigerator for at least 24 hours turning occasionally.
Preheat a gas or charcoal grill to high heat. Remove the steak from the marinade and pat dry with paper towels. Place the steak on the grill and cook to desired temperature, about 6 minutes per side for rare. Transfer the steak to a cutting board and let rest for 5 minutes before carving. Slice across the grain into thin diagonal slices.