• ½ cup olive oil
• ⅓ cup soy sauce
• ⅓ cup fresh lemon juice
• ¼ cup Worcestershire sauce
• 3 Tbsp dried basil
• 1½ Tbsp garlic powder
• 1½ Tbsp dried parsley flakes
• 1 tsp ground white pepper
• 1 tsp dried minced garlic (optional)
• ¼ tsp hot pepper sauce (optional)

1. Combine Ingredients:
   Add all ingredients to a blender. Blend on high until smooth, about 30 seconds. (You can also whisk everything together or shake in a jar — no blender needed!)
2. Marinate the Steak:
   • Pour the marinade into a resealable bag or container.
   • Add your steak, seal, and turn to coat evenly.
   • Refrigerate for at least 2–4 hours for thinner cuts (like skirt or flank steak) or up to 8 hours for thicker or tougher cuts (like sirloin).
3. Cook:
   Remove the steak, shake off excess marinade, and discard the remainder. Grill, pan-sear, or broil to your desired doneness.
4. Serve:
   Rest the steak for a few minutes, then slice and enjoy — preferably with a crisp wedge salad on the side.

• Marinate Time: 2 to 8 hours depending on steak cut)

• Store unused (uncontaminated) marinade in the refrigerator for up to 1 week in a sealed jar.