Ingredients:

  • 2 lbs flank, skirt, or top sirloin beef
  • 1/2 cup Extra Virgin Olive Oil
  • 1/3 cup Soy Sauce
  • 1/4 cup Balsamic Vinegar
  • 2 tbsp Fresh Lemon Juice
  • 3 cloves Garlic, minced
  • 1 tbsp Dried Oregano or Thyme
  • 1 tsp Black Pepper

Instructions:

  1. Whisk the acids. In a medium bowl, combine the 1/3 cup soy sauce, 1/4 cup balsamic vinegar, and 2 tbsp lemon juice. Note: Mixing the acids first ensures the base flavor is balanced before adding the oil.
  2. Emulsify the oil. Slowly stream in the 1/2 cup olive oil while whisking vigorously until the mixture looks thick and opaque.
  3. Add the aromatics. Stir in the 3 cloves of minced garlic, 1 tbsp dried herbs, and 1 tsp black pepper.
  4. Bag the beef. Place your 2 lbs of steak into the gallon Ziploc bag.
  5. Pour and seal. Pour the marinade over the steak, squeeze out every bit of air you can, and seal it tight.
  6. The Minute Massage. Massage the bag for exactly 60 seconds until every inch of the meat is coated and the garlic is distributed.
  7. Chill and soak. Refrigerate for at least 30 minutes. If using a tougher cut like flank, let it go for up to 8 hours.
  8. Prep the pan. Remove the steak from the fridge 15 minutes before cooking and heat your skillet or grill to high heat.
  9. The Sizzle. Remove steak from marinade (discard the liquid) and sear for 8–12 minutes until a dark, crusty exterior forms.
  10. The Rest. Transfer to a board and wait 5 minutes before slicing against the grain until the juices settle and the meat is tender.