In a bowl or container, whisk together the cider vinegar, liquid aminos, and avocado oil to create an emulsified base. Add the garlic powder, onion powder, smoked paprika, dried oregano, black pepper, and salt, stirring until all spices are fully dissolved and distributed throughout the liquid. I like to let the marinade sit for a minute after mixing so the spices fully bloom and release their flavors into the oil and vinegar base.

Place your steak in a resealable bag or shallow dish and pour the marinade from Step 1 over it, ensuring the meat is fully coated on all sides. For best results, marinate in the refrigerator for at least 20 minutes for a quick flavor infusion, or up to 24 hours for deeper penetration. I find that flipping the steak halfway through marinating ensures even flavor distribution, especially if marinating for longer periods.

Remove the steak from the refrigerator 15-20 minutes before cooking to bring it to room temperature, which ensures even cooking. Pat the steak dry with paper towels to remove excess marinade, then cook it using your preferred method (grilling, pan-searing, or broiling) to your desired doneness. Let the cooked steak rest for 5-10 minutes before slicing to retain its juices and tenderness.