A savoury black pepper marinade that balances salt, sweetness and acidity. It works well with sirloin, rump, flank steak or beef skewers.
Ingredients
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tbsp lemon juice or red wine vinegar
- 2 garlic cloves, finely grated
- 1 tsp Dijon mustard
- 1 tsp brown sugar
- 2 tsp coarsely cracked black pepper
- 1/2 tsp sea salt
- 4 steaks, about 180–220 g each
Method
Whisk soy sauce, Worcestershire, olive oil, lemon juice, garlic, mustard, brown sugar, cracked pepper and salt in a shallow dish.
Add steaks and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for a stronger flavour.
Remove steaks from the fridge 20 minutes before cooking. Pat lightly so they are not dripping, while keeping some marinade on the surface.
Cook in a hot pan or on a barbecue to your preferred doneness, usually 3 to 4 minutes per side for medium-rare depending on thickness.
Rest for 5 minutes, then slice against the grain and finish with another small pinch of cracked pepper.
Cook’s note: Do not add extra salt until after cooking; soy and Worcestershire already season the meat.