Steak Marinade

World's Best Steak Marinade adds so much flavour to your juicy steak. It helps to tenderize and infuse the steak with flavour and creates the best tasting steak ever. Steak isn't just for fancy meals, you can have it any time of the week. Pair it with a Salad, Potatoes and Asparagus for a meal that is restaurant-worthy, but better.

½ cup extra-virgin olive oil
⅓ cup soy sauce
⅓ cup lemon juice, freshly squeezed
¼ cup Worcestershire sauce
¼ cup balsamic vinegar
2 Tbsp. Dijon mustard
4 cloves garlic, minced
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried rosemary
½ tsp. dried marjoram
½ tsp. dried thyme
1 pinch red pepper flakes
½ tsp. sea salt
1 tsp. black pepper, freshly ground

Steaks:
1½ lbs steaks, such as; rib eye or New York
compound butter
fresh parsley

In a small bowl, whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, balsamic vinegar, Dijon mustard, garlic, basil, oregano, rosemary, marjoran, thyme, red pepper flakes, salt and black pepper.

Place the steak in a large resealable bag or a shallow dish and pour the marinade on top, making sure that the steak is well coated.

Marinate the steak in the refrigerator for at least 2 hours, or up to 24 hours. The longer you marinate the steak, the more flavourful it will be.

To Make the Steaks In A Skillet:
Turn the skillet to high heat. Add the steaks to a cast iron pan. Cook on each side for 3 minutes or until the outside is browned.

Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 8 minutes flipping 2 times to get a medium-rare.

To Make the Steaks On A Grill:
Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the remaining marinade.

Grill the steak to your desired level of doneness, about 5-7 minutes per side for medium-rare.

To Serve:
Let the steak rest for a few minutes before slicing and serving. Then, top with butter and garnish with fresh parsley, if desired.