Ingredients
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp low-sodium tamari or soy sauce
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1/4 tsp freshly ground black pepper
Instructions
- In a bowl, whisk all of the ingredients together until well combined.
- To use: Pat the steaks dry thoroughly and place in a 9-by-13-inch baking dish. Pour the marinade over and turn the steaks to coat. Cover and refrigerate for at least an hour or up to overnight. (Alternatively, you can place the steaks and marinade in a ziplock bag, seal and squish around to coat the meat with the marinade.)
- When ready to cook, remove the steaks from the marinade; pat off excess. Sprinkle with salt. Cook as desired.
Notes
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished NY strips slightly longer than the grass fed equivalent.
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