Combine the garlic, sherry, soy sauce, honey, vegetable oil, vinegar, ginger and sesame oil in an airtight bag or a shallow marinating vessel.
Add the beef and marinate in the refrigerator for 1-12 hours (overnight or all day).
Remove the beef from the marinade and place onto a plate. Season with the salt and ground pepper.
Preheat the grill to a high heat (350°F). Place the beef over indirect heat. For cuts 1-inch and above, grill for 4-6 minutes on each side, flipping until desired degree of doneness using an instant read thermometer. For thinner cuts, like a skirt steak, grill for 3 minutes on each side until desired degree of doneness.
Remove the beef and allow to rest for 5-10 minutes. Slice against the grain (if slicing a roast) and serve.
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Notes
Best Cuts of Beef for Grilling: ribeye, t-bone, porterhouse, NY stip (strip steak), filet mignon, flat iron, skirt steak, flank steak, tri-tip, rib steak.