Ingredients:

  • 4 steaks (approx. 6 oz each) flank, sirloin, or ribeye
  • 1/3 cup extra virgin olive oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp black pepper, coarsely ground
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp honey

Instructions:

  1. In a small bowl, whisk together the olive oil, low-sodium soy sauce, balsamic vinegar, and lemon juice until emulsified.
  2. Stir in the minced garlic, black pepper, dried oregano, smoked paprika, and honey until the mixture is fully integrated and glossy.
  3. Place the steaks into a gallon-sized Ziploc bag or airtight container and pour the marinade over the meat.
  4. Seal the bag and massage the liquid into the meat to ensure total coverage; refrigerate for at least 2 hours (up to 24 hours).
  5. Remove steaks from the refrigerator 30 minutes before cooking to reach room temperature.
  6. Pat the steaks completely dry with paper towels to ensure a proper sear.
  7. Sear over high heat in a cast iron skillet or on a grill until a mahogany-colored crust forms and the internal temperature reaches desired doneness.