Ingredients:

  • 1/4 cup (60 ml) Olive Oil
  • 1/4 cup (60 ml) Soy Sauce (low sodium recommended)
  • 2 tablespoons (30 ml) Worcestershire Sauce
  • 2 tablespoons (30 ml) Balsamic Vinegar
  • 1 tablespoon (15 ml) Dijon Mustard
  • 2 cloves Garlic, minced
  • 1 teaspoon (5 ml) Smoked Paprika
  • 1/2 teaspoon (2.5 ml) Black Pepper, freshly ground
  • 1/4 teaspoon (1.25 ml) Red Pepper Flakes (optional, for heat)
  • About 2 lbs (900g) Steak, such as sirloin, ribeye, flank, or skirt steak (cut to roughly 1 inch thickness)

Instructions:

  1. In a mixing bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, minced garlic, smoked paprika, black pepper, and red pepper flakes (if using).
  2. Place the steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 2-4 hours, or up to 24 hours.
  3. Remove the steak from the refrigerator about 30 minutes before cooking. This allows for more even cooking.
  4. Choose your preferred cooking method: Grilling: Preheat grill to medium-high heat. Grill steak to desired doneness. Pan-Searing: Heat a heavy-bottomed skillet over medium-high heat. Add a small amount of oil (if needed, depending on steak fat content). Sear steak to desired doneness. Broiling: Preheat broiler. Place steak on a broiler pan and broil to desired doneness, flipping halfway through.
  5. Transfer the cooked steak to a cutting board and tent loosely with foil. Let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  6. Slice the steak against the grain. Serve immediately.