A recipe by Julie Van Rosendaal
Combine all the marinade ingredients in a bowl or large zip-lock bag. Add the steak, cover or seal and refrigerate for at least an hour, or up to 24. (It can also be frozen in the marinade for up to 3 months.)
When you’re ready to cook, remove the steak from the marinade and set a heavy (cast iron is ideal) skillet over medium-high heat.
Add a drizzle of oil and cook the steak for 4-5 minutes per side for medium-rare, or until cooked to your liking.
Set aside on a cutting board to rest, then thinly slice across the grain.
Serve with a crunchy romaine or green salad, steamed green beans or other vegetables in season, potatoes or rice.