Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
Sprinkle each steak with salt
pepper
garlic powder
and Montreal steak seasoning. Pat seasonings into steaks.
Whisk olive oil
Worcestershire sauce
soy sauce
balsamic vinegar
Dijon mustard
garlic
and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook the steaks on the preheated grill until they start to firm
and are reddish-pink and juicy in the center
8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Cook’s Note
Leaving the steaks in your marinade for longer than 2 hours is fine. I would generally not marinate them any longer than 1 day.
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