This is a flavorful marinade to use with any lean cut of beef that can benefit from tenderizing (eg.Flank Steak, Sirloin, Round). The acid in the marinade tenderizes the meat and the other ingredients lend great flavor to the grilled beef. Marinate the steak 4 hours or longer. Note: use a dry rub like Montreal Steak Rub or Coffee Rub to add flavor to more tender, marbled cuts of beef like Porterhouse, Strip, or Rib Eye. If you’re not preparing a sauce for Filet Mignon, the filet will benefit from the flavor of a dry rub as well. Bring the meat to room temperature before placing on the grill. Cold meat cooks unevenly on the grill and will be tougher than meat that has been brought to room temperature before grilling. To prevent flare-ups on the grill, don’t forget to pat the meat with paper towels to remove excess marinade.

Ingredients:

• ½ c. olive oil

• 1/3 c. soy sauce

• ¼ balsamic or red wine vinegar

• 2 cloves of crushed/minced garlic

• 2 tablespoons Lemon juice

• 1 tablespoons Worcestershire sauce

• 1 teaspoons dry mustard

• ¼ teaspoon pepper

• ½ teaspoon. sweet basil (see note)

• ½ teaspoon thyme (see note)

*Note: you can substitute 1/2 teaspoon each of rosemary, thyme and fennel broken-up with the back of a spoon, or coarsely ground with a mortar and pestle or spice grinder.

Adapted from: Weber Grill Cookbook