Steak Marinade (Printable Version)
Soy, olive oil, balsamic, and garlic create a tangy, savory blend that tenderizes and flavors steaks.
# What You Need:
→ Base
01 - 1/2 cup soy sauce
02 - 1/4 cup olive oil
03 - 1/4 cup Worcestershire sauce
04 - 2 tablespoons balsamic vinegar
05 - 2 tablespoons freshly squeezed lemon juice
→ Aromatics & Flavorings
06 - 4 cloves garlic, minced
07 - 1 tablespoon Dijon mustard
08 - 2 tablespoons brown sugar
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped
11 - 1 teaspoon onion powder
# How to Make It:
01 - In a medium mixing bowl, whisk together soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice until fully blended.
02 - Add minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder to the liquid mixture. Whisk thoroughly to ensure even distribution of all ingredients.
03 - Place steaks in a large resealable plastic bag or shallow dish. Pour marinade over steaks, ensuring each piece is thoroughly coated.
04 - Seal the bag or cover the dish and refrigerate for a minimum of 2 hours and up to 24 hours for optimal flavor and tenderness. If possible, turn steaks occasionally during marination.
05 - Remove steaks from marinade and gently pat them dry with paper towels. Discard used marinade. Proceed to grill, pan-sear, or broil steaks to your preferred doneness.
# Expert Advice:
01 -
- The marinade transforms even budget-friendly cuts into something that tastes restaurant-worthy.
- You can whip it up with ingredients already in your pantry and let time do the heavy lifting.
02 -
- Once, I used bottled lemon juice in a pinch and the marinade was flat—fresh makes a world of difference.
- Letting the steaks get closer to room temperature while still in the marinade gives a much more even cook.
03 -
- If your garlic is spicy instead of mellow, try roasting it lightly before adding for a new dimension.
- A short sear after marinating locks in flavor and helps you control doneness, rather than starting with a very hot grill.