Good Steak Marinade

Ingredients

• 2-3 pounds steak, pounded to an even thickness ((see Notes))
• 1/2 cup olive oil
• 1/3 cup reduced sodium soy sauce
• 1/4 cup balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons orange juice
• 2 tablespoons red wine vinegar
• 1 TB EACH onion powder, garlic powder, brown sugar
• 1 tsp EACH smoked paprika, regular paprika, ground mustard, pepper
• 1/2 tsp EACH dried oregano, dried thyme, salt
• 1/4 teaspoon cayenne pepper

Instructions

1. 1

   Make Marinade: Whisk the marinade ingredients together in a freezer-size bag. Add the steak, press out excess air, and seal. Massage the marinade into the steak with your hands through the outside of the bag.

2. 2

   Marinate Steaks: Marinate thinner steaks like flank steak in the refrigerator for 8-12 hours. Marinate thicker steaks like sirloin in the refrigerator for 12-24 hours. Let the steaks rest on the counter for 60 minutes before grilling.

3. 3

   Prep the Grill: Preheat the outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when the lid is closed). Clean the grill, then generously grease with vegetable oil.

4. 4

   Grill Steaks: Remove the steaks from the marinade and let the excess drip off. Grill the steaks to the desired doneness, about 4-6 minutes per side (with the lid closed), until an instant-read thermometer reads 130-135 degrees F for medium-rare or around 145 degrees F for medium. Grilling time will vary depending on the cut and thickness of your steak.

5. 5

   Rest and Slice: Remove the steak to a cutting board and rest for 10 minutes before slicing. Slice the steak into thin strips against the grain (perpendicular to the long strands). Serve with freshly cracked salt to taste (it makes the flavors pop!). It's also delicious topped with Herb Butter (in the Notes).