Here's what it looks like after marinating for 24 hours.
And here it is all cooked. Yum yum! Very tender.
3 striploin steaks (mine were about 7oz each and I cut them in half)
6 tablespoons low sodium soy sauce
4 tablespoons olive oil
1 tablespoon fresh ground black pepper
3 tablespoons barbecue sauce (whatever you like)
2 tablespoons Montreal steak seasoning
1/2 onion, diced
1 teaspoon crushed dried rosemary
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
Place all ingredients in a Ziploc bag and smush them around. The original recipe said to blend it but who feels like doing extra dishes? Add the steak to the bag and try to get all the pieces coated well. Try to remove the air from the bag while closing the zipper. Refrigerate for about 24 hours.
I blotted mine with paper towel before cooking them.
You can grill the steak, fry it or get out the George Foreman. I used a grill pan. Cook them for a few minutes per side depending on how you like them done.
The recipe said to boil the remaining marinade for 5 minutes and use it to baste the steak during cooking. I didn't. If I wanted to baste it I would have reserved some of the marinade before putting the steak in, but maybe that's just me.