Ingredients:

  • 1/4 cup (60 ml) Soy Sauce (low sodium preferred)
  • 1/4 cup (60 ml) Worcestershire Sauce
  • 2 tablespoons (30 ml) Olive Oil (extra virgin or light)
  • 2 tablespoons (30 ml) Rice Vinegar (unseasoned)
  • 2 tablespoons (30 ml) Brown Sugar (light or dark, packed)
  • 2 cloves Garlic, minced (about 2 teaspoons)
  • 1 tablespoon (15 ml) Fresh Ginger, grated
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/4 teaspoon Red Pepper Flakes (optional, for a kick)
  • 2 lbs (900g) Steak (Sirloin, Ribeye, Flank, or Skirt, about 1 inch thick)

Instructions:

  1. In a mixing bowl, combine soy sauce, Worcestershire sauce, olive oil, rice vinegar, brown sugar, minced garlic, grated ginger, Dijon mustard, black pepper, and red pepper flakes (if using). Whisk until well combined and the sugar is dissolved.
  2. Place the steak in a resealable plastic bag or container. Pour the steak marinade over the steak, ensuring it's well coated. Seal the bag or container and refrigerate for a minimum of 30 minutes, ideally 2-4 hours, or up to overnight.
  3. Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature (this promotes even cooking).
  4. Grill, pan-fry, or broil the steak for 3-5 minutes per side for medium-rare, or longer depending on your desired doneness.
  5. Remove the steak from the heat and let it rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavourful steak.
  6. Slice the steak and serve immediately.