• 1 ½ lbs. boneless steak, trimmed
  • 1/3 c. low sodium soy sauce (may substitute tamari or teriyaki)
  • 1/3 c. chili sauce
  • ¼ c. water
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp. ground black pepper
  • 1 tsp. garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon McCormick Montreal steak seasoning
  • 1 tablespoon dried parsley
  • 2 teaspoons dried oregano
  • 1/4 teaspoon dry mustard

My dear friend and loyal walking partner, Anne, first gave me this recipe. The only change I made was to add my favorite steak seasoning. Steak sauce is unnecessary when you have a delicious marinade like this! No oil makes this a healthier choice, too!

Simply mix all of the ingredients in a container or bag large enough to accommodate the steak. Add steak, coating both sides with the mixture. Refrigerate and marinate for 2-4 hours, turning steak once halfway through the marinating time. Drain marinade. Grill or broil to desired doneness.

We usually have baked potatoes, steamed broccoli and a large tossed salad with this steak. Sometimes we would slice the steak and make a salad with the leftovers.

Tip: Always be sure to cut across the grain not along the grain! This will help tenderize the steak. If you use a meat tenderizer try to purchase one low in sodium and free of MSG.

Variation: Balsamic vinegar is a great addition to this marinade, too!