1/2 cup soy sauce
3 tbsp balsamic vinegar
4 cloves of garlic, sliced thick
1 1/2 tbsp fresh ginger, sliced thick
3 tbsp spicy brown mustard
juice of 1/2 of a lime
put all the ingredients in a ziploc bag, or tupperware, or whatever you’re going to let the steaks sit in. refrigerate for atleast 30 mins, and up to 4 hours. More than 4 hours and the acidity from the lime is going to start to cook the steak.
The marinade will also tenderize the meat somewhat, which is good if you’re cooking eye of round steak like I do.
The point of chopping the garlic and ginger thick is so that you can just throw them in the bag, then fish them out later, and let them sit on the steaks while you grill them.
Marinate the steaks while grilling to keep the flavor in, and the steak moist and juicy.