Every good steak deserves an equally good steak marinade!
A marinade adds flavor while tenderizing the meat to make steakhouse quality steaks without the hefty price tag. Bright and savory, it is perfect for flank or skirt steak, or sirloin!
Even a few dashes can be added to hamburger patties before they go on the grill!
Any store-bought Italian-style dressing can serve as a marinade, but a homemade marinade is always better. And this recipe is so easy to make—plus you can tailor it with whatever is in the fridge or pantry!
What Does a Marinade Do?
Marinades are made from acidic or enzyme components like wine, vinegar, lemon juice, or any combination of them. The acids change the consistency of the meat, making it tender.
Marinades usually contain salt herbs & bold flavors which in turn flavor the meat.
Marinades help with caramelization to give that nice brown crust we love so much.
Make a Double Batch
This recipe is so easy to put together, why not double it up? We know you’ll use it for so much more!
It can be used on everything from beef or pork to grilled veggies and more. Mix up a double batch and store the extras in the freezer until you’re ready for it.
You probably have most, if not all of the ingredients you’ll need for this recipe, as long as you stick with the basics!
- An acid or enzyme—pretty much anything goes, as long as the acidic component is there!
- Whatever herbs or spices you want to toss into the mix! Italian seasoning mix always works well.
- Garlic is always a popular choice. Mince it finely or use garlic powder
- Don’t forget the salt and pepper. Soy sauce or other salty favorites can be added.
How Long to Marinate a steak
Tender steaks like ribeye or sirloin should marinate for a maximum of 4 hours. As they’re already tender, you don’t want to marinate longer than that or the meat will break down too much and the texture can become unpleasant.
A tougher cut of steak like a flank steak, skirt steak, or even chuck can marinate longer, up to 24 hours (I usually do the night before for the next day’s dinner).
- Steak marinade is perfect to use on those tougher, less expensive cuts of meat like roasts, tri-tips, and shoulders, so use it liberally.
- 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!
- For best results, use marinade on meat when both are at room temperature.
More Fave Marinades & Brines
- The Best Chicken Marinade
- Pork Chop Brine
- Ginger Garlic Salmon Marinade
- Turkey Brine
- Easy Pork Tenderloin Marinade
- Grilled Steak Fajitas
- Chicken Street Tacos
Did you love this Steak Marinade? Be sure to leave a rating and a comment below!
- 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
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)