If you are thinking of making kabobs this summer, or even just grilling a good steak, this marinade will light up your life. The acid in the lemon juice breaks down the muscle fibers just enough to let the oil and garlic move in, and after a few hours in the refrigerator you will have something that smells like a good decision. For kabobs, we always go with filets, well trimmed of all fat and cubed to about one inch—small enough to cook through without losing the pink in the center. Thread them loosely so the heat can get between them. Enjoy.

Ingredients

1/4 Cup Olive Oil

1/4 Cup Soy Sauce

1 Tablespoon Honey

1 1/2 Tablespoons Dijon Mustard

1 Tablespoon Gojijang

1 1/2 Tablespoons Lemon juice

1 1/2 Tablespoons Red Wine Vinegar

2 1/2 Tablespoons Worcestershire Sauce

1 Tablespoon Minced Garlic

1 Teaspoon Black Pepper

Directions

Mix all ingredients, Place steaks or cubes in a plastic bag with them. Massage them a bit and put in the refrigerator for 4 hours before grilling.