In a mixing bowl, whisk together soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, brown sugar, garlic, black pepper, smoked paprika, onion powder, red pepper flakes (if using), and lemon juice until well combined.

Stir in chopped fresh rosemary or thyme for an aromatic boost.

Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s fully coated.

Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor penetration.

Remove the steak from the marinade and pat dry with paper towels to remove excess liquid.

Cook the steak using your preferred method: grill, pan-sear, or smoke to your desired doneness. Use a meat thermometer to check internal temperature: Rare (120–125°F), Medium-Rare (130–135°F), Medium (140–145°F), Medium-Well (150–155°F), Well-Done (160°F+).

Let the steak rest for 5–10 minutes before slicing against the grain. Serve with your favorite sides or toppings like garlic butter or chimichurri.