Number Of Ingredients 7 Steps:
Whisk together the oil, Worcestershire sauce, soy sauce, balsamic vinegar, dijon mustard, and garlic. Pierce the steaks all over with a fork then place them in a zip top bag, or air tight container and pour the marinade over the steak. Squeeze the air out and seal the bag. Let marinate for 30 minutes, up to overnight. Marinating at least 2 hours will produce the best flavor. Heat the grill to medium-high heat. Once hot, place the steaks on the grill and cook 5-7 minutes per side. Remove from grill and let rest 5 minutes. Enjoy!
Time 20m Yield 2-3 serving(s) Number Of Ingredients 5 Steps:
Mix it all together and marinade steak for 30 minutes to overnight. Garlic will be stronger the longer you marinade. Don’t be afraid of the garlic it makes the steak taste wonderful! Either grill the steaks or pan fry them in butter. Either way they’re great! I do both; I grill them til they’re almost done then finish the cooking by pan frying. This turns an average grocery store steak into a delicious good restaurant tasting steak.
Time 5m Yield 2 Number Of Ingredients 6 Steps:
Whisk soy sauce, Worcestershire sauce, garlic, honey, brown sugar, and onion powder together until the sugar is completely dissolved into the liquid.
Time 4h30m Yield 2 Number Of Ingredients 11 Steps:
Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork. Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks. Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Number Of Ingredients 4 Steps:
Combine all ingredients in a small bowl and mix until combined. Add steaks and marinade to a zip lock bag, tossing the steaks a few times to coat. Press the excess air out, seal the bag, and refrigerate for 15 minutes to 2 hours. Remove steaks from bag and discard marinade. Grill steaks.
Time 5m Yield 4 Number Of Ingredients 7 Steps:
Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Time 5m Yield 4 Number Of Ingredients 5 Steps:
Stir soy sauce, garlic, vegetable oil, red wine vinegar, and ground ginger in a bowl together until ginger is dissolved.
Time 5h Yield Makes 4 steaks Number Of Ingredients 0 Steps:
In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight. Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well. Top with butter and garnish with fresh parsley if desired
