This easy steak marinade adds lots of flavor while making steaks extra tender. The result is a steakhouse quality steak without the hefty price tag.
Try it on flank or skirt steak, strip loin, or sirloin! Even a few dashes can be added to hamburger patties before they go on the grill!
Any store-bought vinaigrette-style dressing can serve as a marinade, but a homemade steak marinade recipe has so much more flavor! It is so easy to make—plus you can tailor it with whatever is in the fridge or pantry!
Why Marinate a Steak
- Tenderize: Marinades contain acidic ingredients like wine, vinegar, lemon juice, or any combination of them. The acids change the consistency of the meat, making it tender.
- Flavor: Marinades usually contain salt, herbs, aromatics, & bold flavors which in turn flavor the meat.
- Caramelize: Marinades help with caramelization to give that nice brown crust we love so much.
Steak Marinade Basics
You probably have most, if not all of the steak marinade ingredients on hand!
- An acid – pretty much anything goes, as long as the acidic component is there! This recipe uses balsamic vinegar.
- Whatever herbs or spices you want to toss into the mix! Italian seasoning mix, basil, parley, or thyme are favorites.
- Minced garlic always adds great flavor. Use garlic powder if it’s what you have.
- Don’t forget the salt and pepper. Soy sauce or other salty favorites can be added.
How Long to Marinate a steak
I more often use a marinade for steaks that aren’t as tender. Filet mignon or ribeye are perfectly tender without marinating. However, they can be marinated for a short period for flavor if you’d like.
Steaks such as New York strip or sirloin can marinate for about 4 hours. If left too long the acids in the marinade can break down the meat too much and the texture can become unpleasant and mushy so don’t leave them too long.
Tougher cuts of beef like a flank steak, skirt steak, or even chuck can marinate longer, up to 24 hours (I usually do it the night before for the next day’s dinner).
Tips
- Steak marinade is perfect to use on those tougher, less expensive cuts of meat.
- Marinate meat in a non-metal (glass or plastic) container or a freezer bag in the refrigerator.
- Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F.
- Freeze marinade in ice cubes trays so you can pop out as little or as much as you like when it’s time to marinate a steak-this way the marinade stays fresh!
The Best Steak Marinade
Equipment
Ingredients
- ¼ cup olive oil
- 1 clove garlic minced or more to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh parsley chopped
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon black pepper
- 2 sprigs fresh thyme or ¼ teaspoon dried thyme leaves
Instructions
- Combine all ingredients in a bowl or freezer bag.
- Add up to 2 pounds of steak and marinate at least 1 hour or up to 4 hours.
- Remove steaks and discard marinade.
- Grill or broil to desired doneness.
Notes
- Steak marinade is perfect to use on those tougher, less expensive cuts of meat.
- Marinate meat in a non-metal (glass or plastic) container or a freezer bag in the refrigerator.
- Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F.
- Freeze marinade in ice cubes trays so you can pop out as little or as much as you like when it’s time to marinate a steak-this way the marinade stays fresh!
Marinating Times
- Filet mignon or ribeye are perfectly tender without marinating but can be marinated for 30-60 minutes for flavor.
- New York strip or sirloin can marinate for about 4 hours.
- Tougher cuts of beef like a flank steak, skirt steak, or even chuck can marinate longer, up to 24 hours (I usually do it the night before for the next day’s dinner).
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dressing, Sauce
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Marinaded about 2 hours in fridge then 30 minutes to come to room temp. The steak was tender and extremely tasty! Going to save this recipe for sure.
Fabulous! One of my favorites
Loved the marinade
Actually you don’t have to discard the marinade. If you pour it into a small saucepan and bring it to a boil, then simmer it for 10 minutes, it’s perfectly safe to pour over your steak. I’ve done this for many, many years and have never once gotten sick. I also do this with my chicken marinades. Just make sure to simmer it for at least 10 minutes. But watch it so it doesn’t boil away. If it’s getting low, just add a little water.
Made this marinade for tonights steak supper and it was . I even boiled the left ovdr marinade woth a rsp of cornstarch and drizzled ut over out steak and potatoes.
At what temp will my steak be well done*
A well done steak is about 160°F.