Ingredients:

  • 1/2 cup Low Sodium Soy Sauce (120 ml)
  • 1/4 cup Worcestershire Sauce (60 ml)
  • 1 tbsp Dijon Mustard (15 ml)
  • 1 tbsp Dark Brown Sugar, firmly packed (15 g)
  • 1 tsp Freshly Ground Black Pepper (5 g)
  • 2 tbsp Red Wine Vinegar (30 ml)
  • 1/4 cup Olive Oil (Extra Virgin or mild) (60 ml)
  • 4 large cloves fresh Garlic, finely minced (approx. 20 g)
  • 1 small Shallot, finely minced (approx. 30 g)
  • 1/2 tsp Red Pepper Flakes (optional) (2.5 g)

Instructions:

  1. Finely mince the garlic and shallot. Set these aromatics aside.
  2. In a medium mixing bowl, whisk together the soy sauce, Worcestershire sauce, Dijon mustard, red wine vinegar, and brown sugar until the sugar is fully dissolved.
  3. Stir in the minced garlic, shallot, black pepper, and optional red pepper flakes.
  4. Slowly drizzle the olive oil into the mixture while continuously whisking. Whisk vigorously for about 30 seconds until the mixture thickens slightly and the oil is fully integrated (this emulsification helps the marinade adhere better to the meat).
  5. Pat the steaks completely dry with kitchen paper before adding them to the marinade. Place the dried steaks into a sealable zip-top bag or non-reactive container.
  6. Pour the entire marinade over the steaks, ensuring they are well coated. Seal the container, removing as much air as possible, and turn over a few times to evenly distribute the liquid.
  7. Place in the refrigerator. Marinate for a minimum of 4 hours. For maximum flavour and tenderness, marinate for up to 24 hours. Do not marinate beyond 24 hours.
  8. Remove the steaks from the marinade and place them on a plate. Discard the remaining marinade. Pat the steaks very dry with fresh paper towels. This is crucial for achieving a proper sear.
  9. Allow the steaks to sit at room temperature for 30 minutes before cooking. Season lightly with extra coarse salt (like flaky sea salt) right before they hit the heat.