Marinade Steak Recipe
This flavorful steak marinade infuses every bite with a perfect balance of savory, tangy, and aromatic notes, making even the toughest cuts tender and delicious. Whether you're grilling or broiling, this marinade enhances the depth of flavor for a juicy, restaurant-quality steak.
Pin
Print
Save
Servings: 4
Calories: 100kcal
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil or a neutral-flavored oil
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 2 sprigs fresh thyme or ¼ teaspoon dried thyme leaves
- 1 clove garlic minced (adjust to taste)
Instructions
- In a glass mixing bowl or a resealable freezer bag, whisk together the olive oil, Worcestershire sauce, soy sauce, and balsamic vinegar until well combined. Add in the Dijon mustard, black pepper, rosemary, parsley, thyme, and minced garlic, stirring until the mixture is evenly blended.
- Place up to 2 pounds of steak into the marinade, ensuring the meat is fully coated. Cover the bowl or seal the bag, then refrigerate for at least 1 hour to allow the flavors to infuse. For a deeper, more pronounced taste, marinate for up to 4 hours.
- Once marinating is complete, remove the steak from the mixture, shaking off any excess. Discard the marinade or bring it to a rolling boil for several minutes if you wish to use it as a sauce.
- Cook the steak to your preferred doneness by grilling over direct heat or broiling in the oven, ensuring a beautifully seared exterior and a juicy, flavorful interior.
Notes
- This marinade transforms budget-friendly cuts into tender, flavorful steaks, making them just as enjoyable as premium cuts.
- Always use a non-metallic container like a glass dish or plastic freezer bag to prevent unwanted reactions with acidic ingredients.
- Discard used marinade unless it has been boiled to at least 165°F to eliminate harmful bacteria.
- For convenience, freeze marinade in ice cube trays—simply thaw the desired amount when needed for a fresh, ready-to-use marinade.
Marinating Times
- Filet Mignon & Ribeye – Naturally tender, these cuts don’t require marinating but can benefit from a 30 to 60-minute soak for added flavor.
- New York Strip & Sirloin – Marinate for up to 4 hours to enhance juiciness and taste.
- Flank Steak, Skirt Steak & Chuck – These tougher cuts absorb marinade exceptionally well and should be marinated for at least 8 to 24 hours. Overnight marination yields the best texture and depth of flavor.
Nutrition
Calories: 100kcal
Did you make this recipe?Want more delicious recipes like this? Follow us on Pinterest for daily inspiration! Click here to Follow me on Pinterest @Sevten