Ingredients:

  • 1/4 cup (60 ml) Olive Oil, extra virgin
  • 1/4 cup (60 ml) Soy Sauce, low sodium
  • 1/4 cup (60 ml) Worcestershire Sauce
  • 2 tablespoons (30 ml) Balsamic Vinegar
  • 2 cloves Garlic, minced
  • 1 tablespoon (15 ml) Dijon Mustard
  • 1 tablespoon (15 ml) Brown Sugar, packed
  • 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 a touch of heat)
  • Desired cut of steak (Ribeye, Sirloin, Flank, etc.), approximately 1-2 lbs (450-900g)

Instructions:

  1. In a mixing bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, brown sugar, smoked paprika, black pepper, and red pepper flakes (if using).
  2. Place the steak in a resealable plastic bag or airtight container. Pour the marinade over the steak, ensuring it's evenly coated.
  3. Seal the bag or container and refrigerate for at least 30 minutes, or preferably 2-8 hours (or overnight for maximum flavour). Flip the steak occasionally for even marinating.
  4. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
  5. Discard the marinade. Cook the steak using your preferred method (grilling, pan-searing, broiling) to your desired level of doneness.
  6. Let the cooked steak rest for at least 5-10 minutes before slicing against the grain and serving.