In a medium mixing bowl, whisk together the vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, ancho chile powder, allspice powder, serrano chile powder, coarsely ground black peppercorns, beef seasoning, seafood seasoning, 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 boldly flavored steak pairs well with a fruity and spicy red wine such as Zinfandel or Syrah to complement the heat from the chile powders and the richness of the marinade.