Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
2
Yield:
2 steaks
Ingredients
Marinade:
- ⅓cupextra virgin olive oil
- ⅓cupWorcestershire sauce
- ⅓cupsoy sauce
- ⅓cupbalsamic vinegar
- 3tablespoonsDijon mustard
- 3clovesgarlic, chopped
- 1dashliquid smoke flavoring
Directions
Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Cook’s Note
Leaving the steaks in your marinade for longer than 2 hours is fine. I would generally not marinate them any longer than 1 day.
Nutrition Facts (per serving)
| 719 | Calories |
| 55g | Fat |
| 25g | Carbs |
| 30g | Protein |
