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Irseg's stuff is close to what I usually use. I do a 50/50 Italian dressing and whatever soy sauce-based marinade I find at my grocery. Then add what seems like a sickening amount of fresh, black pepper and let it sit in the fridge for a few hours/beers/whatever. I make up some of the same to sautee some onions and mushrooms too. They're great on both the steaks and some baked potatoes too.
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