For perfect grilled steaks a good soak in some marinade is a necessity. Plan ahead if you want juicy, tender steaks.
In a non-reactive pan, mix:
2/3 cup balsamic vinegar (or half balsamic half liquid aminos or soy sauce)
1/4 cup oil
2 T Miso or Worcestershire sauce
1 T mustard
1 T maple syrup or honey
1 t rosemary garlic salt or garlic powder
4T chopped fresh herbs: basil, sage, and/or thyme.
Place your steaks in the pan, turn to cover both sides with marinade.
Give tender steaks 15-25 minutes in the refrigerator. Sirloin or other tougher cuts refrigerate for 1 to 24 hours.
Use to tongs to remove and place right onto a preheated grill.
