1 or 2 NNBeef Sirloin, Flank, or Skirt Steaks
1/2 C soy sauce or coconut aminos
1/4 C olive oil
1/3 C lemon juice
1 T dried onion flakes
1 tspn dry mustard
1 tspn freshly ground pepper
Pierce meat with fork generously on both sides.
Whisk together til oil is well blended into other ingredients. Add to meat in a ziploc bag and gently rub marinade into the meat. Refrigerate up to 2 days until 30 minutes before cooking. Let meat come to room temperature. Sear flat sides quickly on a grill, skillet or oven broiler until a nice brown crust forms. You still want your steak rare to medium rare inside. Remove from heat and let rest before slicing across the grain into thin, 45 degree slices.