Ingredients
For the Marinade
- 1/3 cup Soy sauce Use tamari or coconut aminos if needed
- 1/3 cup Olive oil Any neutral oil will work
- 2 tbsp Worcestershire sauce
- 2 tbsp Balsamic vinegar Or any acid like lemon or red wine vinegar
- 1 tbsp Brown sugar Or honey or maple syrup
- 3 cloves Garlic Minced
- 1 tsp Black pepper Freshly ground
- 1/2 tsp Onion powder
- 1 tsp Dried herbs Rosemary, thyme, or oregano
- 1/4 tsp Red pepper flakes Optional
- 1.5-2 lbs Steak Flank, skirt, or ribeye
Method
Preparation
- Mix all the marinade ingredients in a bowl until well combined.
- Pat the steaks dry and trim any excess fat.
- Place the steaks in a plastic bag or dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate.
- Remove the steaks from the fridge about 30 minutes before cooking to bring them to room temperature.
Cooking
- Cook the steaks to your desired doneness. Discard any leftover marinade.
- Once your steaks are cooked, let them rest for a few minutes before slicing.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 23gSaturated Fat: 4gSodium: 800mgSugar: 2g
Notes
Let the steak marinate for at least an hour, or up to 24 hours for even deeper flavor. Always pat the steaks dry before cooking for a nice sear. Experiment with different herbs and spices to tailor the marinade to your taste.
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