I give this recipe 4 stars because like others have said, it needs some changes. The first time I made it exactly as written, except with fresh basil and fresh garlic (I always use fresh when I can) and found the basil and soy sauce over-powering. It was too salty! The second time, I omitted the soy sauce completely and reduced the basil - it was still not quite there. Now I substitute balsamic vinegar (1/8 of a cup) instead of any soy sauce. I also add 1 tsp. white pepper, 1 tsp. mustard powder, 5 cloves of fresh garlic, 1 tbsp Frank's Red Hot (I like a bit of heat) and 2 tbsp. Montreal steak spice - I know, I shouldn't have to add the Montreal steak spice, but with it actually seems to really enhance all the other flavors and make a good thing even better. I use the juice of one lemon and haven't noticed an "off-flavor" as others have put it. But I personally like lemon and it probably cuts a bit of the salt from the Worcestershire sauce and the Frank's Red Hot. I gave this 4 stars even though I make a lot of changes, because this recipe was the springboard for me to find something that works for me. I have marinated New York strip steak overnight and they are melt-in-your-mouth tender. I have done 24 hours and 9 hours and 5 hours - I am in the "longer is better" club because I find the 24 hours to be awesome. Do the ziplock bag and shake it every 3 hours during the day just to get all the flavors combined. :D
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I give this recipe 4 stars because like others have said, it needs some changes. The first...