Ingredients

• 2 steaks , economical (Note 1)

Marinade

• 1 tsp Dijon mustard
• 1/2 tsp minced garlic (1 large garlic clove)
• 1/2 tsp onion powder (or sub with garlic powder)
• 1 tbsp soy sauce (Note 2)
• 1 tbsp oil (I use olive oil, but any oil is fine)
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• Black pepper

Instructions

• Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
• Place beef in a ziplock bag with Marinade and marinade overnight (12 – 24 hours).
• Remove from the fridge 30 minutes before cooking to bring to room temperature – key for even cooking of steaks. Shake off excess marinade.
• Brush BBQ Grills with oil, then heat on high heat until is really hot – you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil – it will heat almost instantly.
• Add steaks. For 2cm / 3/4″ thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
• Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
• Serve! I couldn’t resist garlic butter – see recipe in notes.