Preparation

• Assemble all marinade ingredients and measure them out before starting. This will streamline the preparation process.
• In a large mixing bowl, combine soy sauce, olive oil, Worcestershire sauce, lemon juice, red wine vinegar, honey, minced garlic, Dijon mustard, smoked paprika, and black pepper. Whisk until the mixture is well combined and the honey is fully dissolved.
• Place your choice of steak cuts in a resealable plastic bag. Pour the marinade over the steaks, ensuring each piece is well coated. Seal the bag and gently massage the marinade into the steak.
• Refrigerate the marinating steak for at least 4 hours, or overnight for optimal flavor infusion.
• 30 minutes before grilling, remove the steak from the refrigerator and let it come to room temperature. Preheat your grill to medium-high heat.
• Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy.
• Remove the steak from the grill and let it rest for at least 5 minutes before slicing. This helps retain the juices within the meat.
• Slice the steak against the grain and arrange on a serving platter. Garnish with fresh herbs if desired.
• Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve tenderness.