Combine all marinade ingredients in a non-reactive bowl, add beef, and allow to marinate overnight. Prior to cooking, prepare the cheese balls, balsamic reduction, and salad.

For the cheese balls: Roll the goat cheese into four ¼-oz cheese balls. Sprinkle with cracked black pepper.

For the balsamic reduction: In a small, non-reactive heavy duty saucepan, reduce ½ C of balsamic vinegar over extremely low heat for about 90 minute, or until vinegar becomes thick and syrupy. Remove from heat and cool. Reserve for service.

For the salad: Mix all salad ingredients together just prior to
serving.

For final assembly: Remove beef from the marinade and grill to desired doneness. Slice beef on the bias into 4 or 5 quarter inch thick slices. Arrange around mashed potatoes or other starchy root vegetable. Spoon salad over the top, drizzle with remaining balsamic reduction, and top with a goat cheese ball.

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