Ingredients:

  • ¼ cup (60 ml) Olive Oil, extra virgin
  • ¼ cup (60 ml) Soy Sauce, low sodium preferred
  • 2 tablespoons (30 ml) Balsamic Vinegar
  • 2 tablespoons (30 ml) Worcestershire Sauce
  • 2 tablespoons (30 ml) Honey or Maple Syrup
  • 2 cloves Garlic, minced (about 1 tablespoon)
  • 1 tablespoon (15 ml) Fresh Parsley, chopped
  • 1 tablespoon (15 ml) Fresh Oregano, chopped
  • 1 teaspoon (5 ml) Smoked Paprika
  • ½ teaspoon (2.5 ml) Red Pepper Flakes
  • ½ teaspoon (2.5 ml) Black Pepper, freshly ground
  • Optional: 1 teaspoon (5 ml) Dijon Mustard

Instructions:

  1. In a mixing bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, honey (or maple syrup), minced garlic, parsley, oregano, smoked paprika, red pepper flakes, black pepper, and Dijon mustard (if using).
  2. Place the steaks in a Ziploc bag or shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish.
  3. Refrigerate for a minimum of 30 minutes. For best results, marinate for 2-4 hours, or even overnight. Turn the steaks occasionally to ensure even marinating.
  4. Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
  5. Preheat your grill, pan, or oven to your desired cooking method. Cook the steak to your desired doneness. Remember to let the steak rest for 5-10 minutes before slicing against the grain.