I like to think of a good meat marinade as elements. Really you can use any flavour you fancy, but the fundamental foundations are roughly as follows:
Porchetta-inspired pork marinade (top image)
Put the steaks into a lidded container or secure ziplock bag. Add the marinade ingredients and coat the meat thoroughly.
Remove from the marinade, season with salt then pan fry.
The pork steaks and Barnsley chops were provided by Donald Russell. Normally I dry out chops and don't particularly like them but these were succulent and beautifully flavoured - yes I have seen the chop light! You can see a full range of their products and also get some more marinade inspiration here http://www.donaldrussell.com/marinating-menu