In a bowl or container, whisk together the apple cider vinegar, coconut aminos, avocado oil, and gluten-free Worcestershire sauce to create the liquid base. In a separate small bowl, combine all the dry spices: garlic powder, black pepper, onion powder, paprika, dried oregano, and salt. I like to mix the dry spices first because it helps them dissolve more evenly into the liquid rather than clumping up. Slowly whisk the dry spice mixture into the wet ingredients until fully incorporated and no lumps remain. Taste the marinade and adjust seasonings if needed—the flavors should be bold and well-balanced.

Place your steak in a resealable bag or shallow dish and pour the marinade from Step 1 over it, making sure the meat is evenly coated on all sides. Reserve about 2-3 tablespoons of the marinade in a separate container for basting during cooking. Seal the bag or cover the dish and refrigerate for at least 20 minutes for a quick flavor boost, or up to 24 hours for deeper penetration. I find that even 2 hours makes a noticeable difference, so plan accordingly based on your timeline.

Remove the steak from the refrigerator about 15 minutes before cooking to allow it to come closer to room temperature for more even cooking. Cook the steak using your preferred method (grilling, pan-searing, broiling, etc.) at high heat until it reaches your desired doneness. During the last few minutes of cooking, brush the reserved marinade from Step 2 onto the steak to add an extra layer of flavor and create a light glaze.