Tender, juicy steaks start with this marinade! This steak marinade is made with simple ingredients that add lots of flavor to any cut of steak. Mix it up in minutes, let the steak marinate, then grill or broil for an easy dinner.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
- Flavor: Savory, tangy, and balanced with garlic, herbs, and a touch of sweetness.
- Why Make It: A simple way to add big flavor and tenderize budget-friendly steaks with pantry staples.
- Time-Saving Tip: Freeze extra marinade in ice cube trays for easy steak dinners anytime.
- Serving Suggestions: I like to serve this with grilled vegetables and potatoes for an easy summer dinner that feels complete without any extra effort.
Why Use A Marinade
A marinade is great for tenderizing and flavoring steaks. However, I personally don’t marinate prime cuts of steaks that are known to be tender, like filet or ribeye (I season them and grill them, as in this ribeye recipe).
- Tenderize: Marinades contain acidic ingredients like wine, vinegar, lemon juice, or a combination. Acid breaks down the tough fibers of the meat, making it tender.
- Flavor: Marinades usually contain salt, herbs, aromatics, & bold flavors that flavor the meat.
- Caramelize: Sugars in a marinade help with caramelization to give that nice brown crust we all love.
You should always marinate in glass or plastic, not in a metal bowl, as the acid can react with the metal. A freezer bag works well, too, for easy cleanup.
Ingredient Notes
- Oil: The oil helps the seasonings adhere to the meat. I use olive oil as I always have it on hand, but any light-flavored oil works.
- Acids: I like to use balsamic vinegar to tenderize the meat, but any vinegar (like red wine vinegar) will work. Lemon, lime, pineapple, and orange juice are all great acids to experiment with!
- Seasonings & Flavor: Dijon helps the marinade emulsify and adds sharpness. Whole grain mustard works, though the texture will be slightly different. Fresh garlic gives the best flavor, but garlic powder works if needed.
- Herbs: Fresh parsley adds a pop of fresh flavor and a little color to the marinade, but dried parsley works just fine. Rosemary pairs naturally with beef and gives the marinade a more robust flavor, and if using dried rosemary, crush it between your fingers to release the oils.
- Variations: A little lemon juice can be added if you want a brighter finish. If you prefer a slightly sweeter marinade, add a spoonful of brown sugar or honey. Red pepper flakes are an easy way to add a little heat.
How to Marinate Steak
- Combine all ingredients in a bowl or freezer bag.
- Add the meat and coat well (full recipe below).
- Refrigerate until the steak has time to soak up all the flavor.
- Remove from marinade and grill steak to desired doneness.
Keep It Fresh
- Unused Marinade: Keep marinade that has not touched raw meat in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage in small portions.
- Cooked Leftover Steak: Refrigerate leftovers within 2 hours and use up to 4 days. Freeze for up to 3 months.
- Reheating: Reheat in a skillet, in the oven covered with foil, or slice thin and serve cold over salad or in wraps.
Steak Night Sides
Did you enjoy this Steak Marinade Recipe? Leave a comment and rating below.
Equipment
Ingredients
- ¼ cup olive oil or light flavored oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley 1 teaspoon dried
- 2 teaspoons chopped fresh rosemary 1 teaspoon dried
- 1 teaspoon black pepper
- 2 sprigs fresh thyme or ¼ teaspoon dried thyme leaves
- 1 clove garlic minced or more to taste
Instructions
- In a glass bowl or freezer bag, combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, parsley, rosemary, pepper, thyme, and garlic.
- Add up to 2 pounds of steak and marinate for 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 if desired.
- New York strip or sirloin can marinate for about 4 hours.
- Tougher cuts of beef, such as 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
Calories: 576 | Carbohydrates: 18g | Protein: 5g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 2630mg | Potassium: 481mg | Fiber: 2g | Sugar: 9g | Vitamin A: 487IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dressing, Sauce
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I have been looking for a steak marinade for thick top sirloin steak and this recipe is the one I have been searching for. I marinated the steak for 1 hour, put it on the barbie and it was perfectly tender and great flavour.
So glad you loved this Susan.
This is an amazing Marinade. And I always add my extra seasonings.
Love it
Made this twice and felt like there were some changes that could take it to WOW. I like things that are sweet and salty, love the contrast of those 2 flavors. So, the second time I added my own flair with more garlic, dried minced onion, brown sugar, smoked paprika and substituted lime for lemon juice and a splash of OJ. I think pineapple would work well too, might have to try that out next time. I love the aroma of the rosemary.
That sounds delicious, Ann. Thanks for sharing your additions!
Our favorite marinade recipe!
Will I have to say …. made this marinade this morning and let steak soak up all the flavors for about 6 hours (was not in a hurry to cook steak).
Steak was very, very tasty n’ flavor able. Very happy trying this out for the first time …
So happy you enjoyed it, Diana!
I have a question that may sound stupid but I have never used a marinade of any kind. once you remove the steak from the marinade do you wipe it clean or do you cook it with some of the marinade on it.
Well Nicole, that’s a great question! Usually the marinade is left on, unless the recipe tells you to rinse or blot it off. For steak, you’d leave it on. Enjoy!
I know the spelling in wrong but I will take it t he way it sound. It is an item to put into a Steak marinade. careameighsoviyoung. The receipe calls for 1/2 cup. I have never head of it and can’t find in groceries store
Hi Sharon, for this steak marinade we don’t use Cabernet Sauvignon (a dry red wine). But depending on where you are located you may want to check a liquor store or the liquor aisle at your local grocery store if you wanted to use it.
Cabernet Sauvignon – it’s a red wine
Not my favorite recipe. I didn’t hate it but I didn’t like it either. Had a very strong, overpowering mustard flavor. It just wasn’t something I personally was a fan of.
It was easy to make and it tasted delicious ! The smell of the marinade reminds me of A1 steak sauce but it flavored the meat perfectly and all of my family enjoyed it ! Sorry no pics, didn’t think about taking pics until we were already eating ! Definitely will use this marinade again !
Can’t wait to try this. Planning to make sirloin strips (sirloin tips). Will this marinade work well? Thanks!
That’ll be delicious Stephanie! Enjoy it!
Tried it and it was delicious
Great recipe, we really enjoyed the steak marinated this way! It was sirloin so didn’t too long of a time but it came out super tasty after just a couple of hours. Will definitely save it and make it again.
Tried your steak marinade on a couple prime ribs steaks for my wife and I. Marinaded them overnight, brought to room temperature and put them on the barbecue – fantastic! My wife loved the steak prepared that way! Thanks for the recipe!
You’re welcome Rick! So happy to hear that you and your wife love the steak!
I doubled the recipe for a 4-pound eye of round roast that I cut into strips to aid in tenderizing. I added one additional garlic clove and 1/2 cup of pineapple juice to the doubled ingredients. After marinating for about 22 hours, I rubbed some cumin/paprika/onion powder mix on the meat and let it sit for about 30 minutes before submerging in unsalted beef stock in a roasting pan in the oven at about 200 degrees F. It was my best eye of round roast yet. Flavorful and most tender to date! Thanks for this recipe!
Sorry for autocorrect. I meant to say: I enjoy fresh Thyme on vegies not on beef. That could be the reason for you not liking the marinade Author. Its rather strong but its beautiful for veges and chicken.
Thanks for this recipe. We always use a marinade on our steaks before cooking. The use of ingredients must compliment to the type of meat that you’re going to marinate. That could be why Arthur wasn’t happy with the recipe. Each type of meat, beef, chicken, pork etc., must have the appropriate compliment of spices for it to flavor the food appropriately.
This recipe is geared toward cooks who already have good cooking skills or has a sense of flavor addition. I would recommend researching what spices go best with what type of meat that you’re looking to marinate. Veges of course can use multiple types of marinate. I particularly like the use of fresh type on various vegies.
Thanks and happy cooking.
You’re very welcome CJ. Thank you for sharing! I’m so glad to hear that you love the marinade.
Thank you for sharing this recipe. It really gave the steak great flavor and tenderness!
Thank you so much for the recipe! Definitely try it, I already have most of ingredients.
So very delicious, Holly! Using this took our dinner to upper restaurant level. Thank you for making it available.
This recipe sucks! It overpowers the steak and leaves it in the dust!
Sorry you didn’t enjoy this recipe, Arthur!