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Instructions:
- In a small mixing bowl, combine soy sauce, balsamic vinegar, olive oil, Dijon mustard, and minced garlic. Whisk until smooth and emulsified.
- Add in the chopped rosemary, thyme, and a generous grinding of black pepper. Stir well to integrate.
- Place the steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they’re fully coated.
- Seal the bag or cover the dish and refrigerate for at least 1 hour. For deeper flavor, marinate for up to 4 hours or overnight.
- Remove the steaks from the fridge about 30 minutes before cooking to allow them to come to room temperature.
- Grill or sear the steaks on high heat until they reach your desired doneness.
- Let the steaks rest for 5 minutes after cooking to allow juices to redistribute. Then slice and serve.
Variations :
- Add Worcestershire Sauce: A splash (1 tsp) adds a deep, savory hit of umami that complements the soy and balsamic beautifully.
- Citrus Kick: Substitute balsamic with lemon juice or add lemon zest for a bright, zesty note.
- Spicy Heat: Mix in a pinch of crushed red pepper flakes or a dash of hot sauce to bring some heat.
- Butter Baste: During the final minute of cooking, baste the steak with butter, garlic cloves, and more herbs for a glossy, flavorful finish.
Tips :
- Don’t over-marinate beyond 24 hours; acidic components can start breaking down the meat texture.
- Use a cast-iron skillet for the best sear and even heat distribution if not grilling.
- Always rest your steak before slicing—it keeps the juices locked in and the texture perfect.
- Pat the steak dry before searing to get a better crust.
