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In a large zipper-lock bag, combine Worcestershire, soy sauce, balsamic vinegar, garlic powder, onion powder, and a generous grinding of black pepper.
Add meat to the bag, press out the air, and seal.
Refrigerate for at least 1 hour and up to 12 hours. When ready to cook, remove meat from marinade, blot dry with paper towels, and grill as desired.