Ingredients:

  • 2 lbs beef steak (such as Flank, Sirloin, or Ribeye)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. In a mixing bowl or glass measuring jug, whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, and balsamic vinegar until the oil is fully emulsified and no longer sits on top.
  2. Add the minced garlic, Dijon mustard, honey, oregano, black pepper, and red pepper flakes. Whisk vigorously until the honey is completely dissolved and the marinade appears glossy and opaque.
  3. Pat the steaks dry with a paper towel. For tougher cuts like London Broil or Flank steak, lightly score the surface in a diamond pattern to allow deeper flavor penetration.
  4. Place the steak in a large gallon-sized Ziploc bag and pour the marinade over it. Squeeze out as much air as possible before sealing to ensure maximum surface contact between the meat and the liquid.
  5. Place the bag in the refrigerator to marinate for at least 30 minutes, or up to 8 hours. If marinating longer than 2 hours, flip the bag halfway through for even distribution.
  6. Remove the steak from the bag and pat the exterior lightly with a paper towel. Allow the meat to sit at room temperature for 20 minutes before searing to ensure a golden-brown crust and even internal cooking.