This little marinade — equal parts Worcestershire sauce and olive oil combined with a healthy sprinkling of lemon pepper — is a good one to have on hand this summer. Adjust the quantities based on how many steaks you are cooking. The below quantities yield enough marinade roughly for 2 t-bones, ribeyes, New York strips, etc. or for a large flank steak or for a couple of skirt steaks.
Author: Alexandra's Kitchen
Extra-Virgin Olive Oil
Worcestershire Sauce (1/4 cup)
Extra-Virgin Olive Oil (1/4 cup)
a bowl or in a vessel in which you plan on using to marinate the steaks.
T-Bone Steak (2)
on both sides with
Lemon Pepper (to taste)
if the lemon pepper is salt-free. If it contains salt, don't add until the last step.
Place steaks into bowl with marinade or into ziplock bag and submerge with marinade. Let sit for 20 minutes and up to 24 hours.
Just before grilling, remove steaks from marinade and place on a plate. Discard marinade. Season steaks on both sides lightly with
Kosher Salt (to taste)
— Worcestershire sauce is salty, so you just need a light sprinkling here.
Fire up the grill. Grill for a few minutes on each side until a thermometer registers 130 degrees F (54 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium.
You can always make your own lemon pepper, too: For 1 teaspoon lemon pepper substitute 1/2 teaspoon lemon zest + 1/8 teaspoon fine ground pepper.
Nutrition Per Serving
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