Ingredients:

  • 1/4 cup (60 ml) Soy Sauce (low sodium preferred)
  • 2 tablespoons (30 ml) Worcestershire Sauce
  • 2 tablespoons (30 ml) Olive Oil (extra virgin)
  • 2 tablespoons (30 ml) Apple Cider Vinegar
  • 1 tablespoon (15 ml) Honey (or maple syrup for a vegetarian option)
  • 2 cloves Garlic, minced (about 1 tablespoon)
  • 1 teaspoon (5 ml) Ground Ginger
  • 1/2 teaspoon (2.5 ml) Black Pepper, freshly ground
  • 1/4 teaspoon (1.25 ml) Red Pepper Flakes (optional, for a little kick)
  • 2 pounds (900g) Steak (e.g., flank, skirt, sirloin, ribeye)

Instructions:

  1. In a resealable plastic bag or non-reactive container, whisk (or simply combine) soy sauce, Worcestershire sauce, olive oil, apple cider vinegar, honey, minced garlic, ground ginger, black pepper, and red pepper flakes (if using).
  2. Place the steak(s) in the bag or container. Ensure the steak is fully coated with the marinade. Seal the bag, removing any excess air.
  3. Refrigerate for a minimum of 2 hours, ideally 4-6 hours, or up to 24 hours for tougher cuts. Flip the bag occasionally to ensure even marinating.
  4. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This promotes even cooking.
  5. Preheat grill, broiler, or pan to medium-high heat.
  6. Cook steak to your preferred level of doneness, using a meat thermometer to ensure accuracy. (e.g., Medium-rare: 130-135°F / 54-57°C).
  7. Remove steak from heat and let rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  8. Slice steak thinly against the grain and serve immediately.