Ingredients:

  • 1/4 cup (60ml) Soy Sauce (low sodium preferred)
  • 1/4 cup (60ml) Worcestershire Sauce
  • 2 tablespoons (30ml) Rice Vinegar (or Apple Cider Vinegar)
  • 2 tablespoons (30ml) Vegetable Oil (or Olive Oil)
  • 1 tablespoon (15ml) Honey (or Maple Syrup)
  • 2 cloves Garlic, minced (about 2 teaspoons)
  • 1 teaspoon Fresh Ginger, grated
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/4 teaspoon Red Pepper Flakes (optional, for a bit of a kick)
  • 1/4 cup (20g) chopped cilantro (optional)
  • Approximately 2 pounds (900g) of steak (Flank steak, skirt steak, or even a tougher sirloin work well)

Instructions:

  1. In a mixing bowl, combine all marinade ingredients: soy sauce, Worcestershire sauce, rice vinegar, vegetable oil, honey, garlic, ginger, black pepper, and red pepper flakes (if using). Whisk until well combined and the honey is dissolved.
  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.
  3. Refrigerate for at least 30 minutes, or preferably 2-4 hours. For maximum tenderizing and flavour, marinate overnight.
  4. Remove the steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
  5. Preheat your grill to medium-high heat or heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat.
  6. Remove the steak from the marinade (discard the used marinade – don't reuse it!). Cook the steak for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check for internal temperature.
  7. Remove the steak from the grill or pan and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavourful steak.
  8. Slice the steak against the grain and serve immediately.