Ingredients:

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 3 cloves fresh garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt

Instructions:

  1. In a medium bowl, whisk together the olive oil, balsamic vinegar, soy sauce, and Worcestershire sauce.
  2. Stir in the Dijon mustard until the mixture is smooth and emulsified.
  3. Fold in the minced garlic, chopped rosemary, thyme, smoked paprika, salt, and pepper.
  4. Place the steaks in a heavy-duty Ziploc bag or glass container, pour the marinade over the beef, and massage the bag to remove air bubbles.
  5. Seal the container and refrigerate for 2 to 4 hours.
  6. Remove steaks from the fridge 30 minutes before cooking to reach room temperature, then pat the steaks completely dry with paper towels.
  7. Sear the steaks in a preheated cast iron skillet over high heat to develop a mahogany crust.