1/2teaspoonwhite pepperor black if you don’t have it
In a 1 gallon zip lock bag combine: 3 tablespoons soy sauce, 4 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 2 teaspoon garlic powder, 1 1/2 tablespoons dry basil, 2 teaspoons dry parsley flakes and 1/2 teaspoon white pepper.
Trim your steaks of extra fat. Add the steaks to the bag, squeeze out the air and push the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be okay.
Remove from the marinade and discard the marinade. Do not rinse or pat off. Grill or cook as usual.
As little as 60 minutes will give some results. The recommended time is 2-8 hours, but up to 24 hours should be fine.
Fresh garlic is a good substitute.
I really like the white pepper here but if you don't have it, use black.
This is probably not for the steak purest. They just want plain steak.
I especially use this on strip steak but should be great on sirloin or other cheaper cuts.
Nutritional information is for the entire recipe which can do 3-4 steaks, and only a small amount stays on the meat.
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