In a medium-size bowl, combine the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, basil, parsley, white pepper, cayenne pepper, and salt; whisking to blend.
Place your steak in the marinade and seal with lid or plastic wrap. Store marinading meat in refrigerator for at least 2 hours or overnight for best results before cooking the meat.
Store any unused barbecue sauce in airtight container and refrigerate for up to 2 weeks.
See my Big Hoss Flank Steak Recipe where I cook with this marinade.
Makes 3 to 4 servings.
* Can substitute 2 tablespoons of dried basil.
** Can substitute 2 tablespoons of dried parsley.
Big Hoss Steak Marinade Recipe: https://whatscookingamerica.net/sauces_condiments/bighoss-marinade.htm