In a medium mixing bowl, whisk together the vegetable oil, soy sauce, white wine vinegar, lemon juice, Worcestershire sauce, dried lavender, dried basil, ground cardamom, red pepper flakes, black pepper, and sea salt until well combined.
Place the beef steaks in a sealable plastic bag or shallow dish.
Pour the marinade over the steaks, ensuring they are evenly coated.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
When ready to cook, preheat your grill or grill pan to medium-high heat.
Remove the steaks from the marinade and discard any excess marinade.
Grill the steaks for about 4-6 minutes per side, or until desired doneness is reached, flipping only once.
Remove the steaks from the grill and let them rest for a few minutes before serving.
Notes & Wine Advice
Wine Advice:
This aromatic and herbaceous steak pairs well with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc to complement the floral notes of the lavender and the acidity of the marinade.