Strip Steak Marinade

Ingredients

2 tbsp olive oil
3 tbsp soy sauce
1 tsp Dijon mustard
2 tbsp balsamic vinegar
1/2 tsp molasses or 1/4 tsp brown sugar
2 tbsp Worcestershire sauce
1/2 tsp whole black peppercorns or 1/4 tsp cracked black pepper
2 cloves garlic, minced
1 strip steak, trimmed of excess fat

Instructions

Let the steak stand for about 15 minutes so it comes to room temperature
Add all the ingredients to a glass dish or other non-metal container with a lid. Look for a container just larger than the steak so the liquid isn’t too spread out to cover the meat. Mix well
Add the steak to the liquid. If the liquid isn’t sufficient to cover it, add enough water to extend the marinade until both sides of the steak are covered
Marinate in the refrigerator for at least 24 hours, flipping every few hours if there are any concerns about the steak being uncovered on one side
Remove the steak from the marinade and cook before 48 hours pass or the texture and flavor may be compromised

Notes

If you want a sweeter marinade, double the amount of molasses or brown sugar you add. Keep in mind that sugary ingredients in the marinade will speed up browning on the surface of the steak, potentially leading to some blackened edges during oven roasting or grilling. Make sure to dispose of the marinade after you take the steak out of it since the bacteria in the mixture makes it unsafe to reuse. If you want to transform the leftover marinade into a sauce, add it to a small pan and let it come to a boil for at least 10 minutes for sterilization. Extended heating for thickening purposes will also suffice as long as the liquid boils for at least 10 minutes as part of the cooking process. Don’t try to freeze marinades to reuse later after the meat has been added since the bacteria can continue to multiply when it’s defrosted again

*Photo by Sam Field on Unsplash