In a large bowl, whisk together the olive oil, Worcestershire sauce, soy sauce, red wine vinegar, brown sugar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
Place the steaks in the marinade, ensuring they are fully coated.
Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour penetration.
Preheat your barbecue to medium-high heat.
Once hot, oil the grill grates to prevent sticking.
Remove the steaks from the marinade and pat them dry with paper towels.
Discard any remaining marinade.
Grill the steaks for 4-5 minutes per side, or until they reach your desired doneness.
For a medium-rare steak, an internal temperature of 57°C (135°F) is recommended.
Once cooked, remove the steaks from the grill and let them rest for 5-10 minutes before slicing.
This allows the juices to redistribute, resulting in a more tender and flavourful steak.