May 4, 2018
½ cup sake
6 tablespoons reduced sodium soy sauce
2 tablespoons worcestershire sauce
1 tablespoon olive oil
½ teaspoon crushed red pepper flakes
1 tablespoon garlic, minced
4 (6-8 oz.) boneless sirloin or rib eye steak (or similar cut)
Combine all of the ingredients in a large ziplock bag. Place in the fridge for at least 8 hours, or overnight.
Bring the steaks to room temperature.
Grill for about 6 minutes per side.
Remove from heat and tent with foil for 5 minutes. Slice and enjoy!
Serving Size: 1