Balsamic Sirloin Medallions

2 tbsp. finely chopped fresh oregano
2 tbsp. balsamic vinegar
2 tbsp. extra-virgin olive oil
6 cloves garlic, smashed
1/4 tsp. salt

In shallow glass dish, whisk together oregano, vinegar, oil, garlic, salt and pepper; add medallions, turning to coat. Cover and refrigerate, turning once, for 30 minutes.

Reserving marinade, place medallions on greased grill over medium-high heat; brush generously with marinade. Close lid and grill until desired doneness about 4 minutes per side for medium-rare. Transfer to small warmed platter, tent with foil and let stand for 5 minutes before serving.

Serves 4.

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