Ingredients
For the Marinade
- 2 teaspoons prepared Dijon mustard
- 2 garlic cloves, minced
- ¼ cup (60ml) soy sauce
- ¼ cup (60ml) olive oil
- ¼ cup (60ml) balsamic vinegar
- ¼ cup (60ml) Worcestershire sauce
- Salt and black pepper, to taste
To Serve
- 4 sirloin or strip steaks, about 8 ounces (225g) each and ¾ to 1 inch (2 to 2½cm) thick
Equipment
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Shallow glass dish or food-safe resealable bag
- Tongs
- Chef’s knife
- Cutting board
Method
- Whisk the mustard, garlic, soy sauce, olive oil, balsamic vinegar and Worcestershire sauce together. Season with black pepper and a little salt.
- Put the steaks in a shallow glass dish or resealable food bag. Pour the marinade over them and flip them to coat.
- Cover or seal and refrigerate tender steaks for 20 to 30 minutes. For flank or skirt steak, refrigerate for several hours or up to overnight. Flip the steaks halfway through a longer marinating time.
- Lift the steaks from the marinade and let the excess drip off.
- Cook the steaks to your preferred doneness with your preferred cooking method. Discard the marinade that touched the raw beef.
If you have 15 minutes, leave it on a rack in the refrigerator to help the surface dry. Pat it dry before cooking for a better sear. There’s no need to bring the steak to room temperature first.
Notes
The displayed total includes mixing and 30 minutes marinating for tender steaks; longer marinating, drying and cooking are additional.
The suggested steak weight and thickness are estimates.