Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a Santoku or Chef’s knife and a cutting board, chop the sweet onion. Mince the garlic.
Squeeze the lime juice using a citrus juicer (or your hand.)
Make the Marinade
In a small bowl, combine the soy sauce, chopped onion, minced garlic, lime juice, brown sugar, and hot pepper sauce. Mix well until the sugar is dissolved.
Place steaks in a gallon freezer bag. Pour marinade over steaks. Shake the bag until the steaks are nicely coated.
Seal the bag and place inside a large bowl to help protect against accidental spills. Refrigerate for 6 hours or overnight, turning occasionally. When you’re ready to cook your steaks, simply remove them from the marinade. Pat them dry with a paper towel and then either grill on hot charcoal or broil them in your oven for 4-6 minutes on each side until you’ve reached the desired doneness. We’ve cooked them both ways, and they are both excellent!
Prepare grill for cooking. While coals are heating, remove steaks from marinade and pat dry with paper towels. Allow your steaks to set out at room temperature for at least 20 minutes.
Grill the steaks for 4-6 minutes or each side until cooked to desired doneness. You may also broil in oven if desired. Serves 4
Notes
Suggested temperatures for grilling steak:Rare: 125 degrees F + 3 minute rest off the heat; Medium-Rare: 130 to 135 degrees F; Medium: 135 to 140 degrees F; Medium-Well: 140 to 150 degrees F; Well-Done: 155 degrees F +