Ingredients:

  • 1/2 cup Reduced-Sodium Soy Sauce
  • 1/4 cup Avocado Oil
  • 2 tbsp Worcestershire Sauce
  • 3 tbsp Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 4 cloves Garlic, smashed and minced
  • 1 tsp Black Pepper, freshly cracked
  • 1 tsp Dried Oregano
  • 1 tbsp Raw Honey
  • 2 lbs beef steak

Instructions:

  1. In a small glass mixing bowl or mason jar, combine the reduced-sodium soy sauce, balsamic vinegar, raw honey, and Dijon mustard.
  2. Slowly stream in the avocado oil while whisking vigorously to create a stable, velvety emulsion.
  3. Place the 2 lbs of steak into a large gallon-sized freezer bag or vacuum-seal bag.
  4. Pour the marinade over the meat, squeeze out as much air as possible, and seal. Massage the bag for 60 seconds to distribute aromatics.
  5. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours depending on the cut of beef. Note: The liquid elements of the marinade can be combined up to 48 hours in advance.
  6. Remove steak from the bag and use paper towels to pat the surface bone-dry before searing to ensure a proper Maillard reaction.