Steak Marinade (Printable version)
Savory marinade that tenderizes steak with soy, balsamic, garlic and herbs; great for grilling or pan-searing.
# List of ingredients:
→ 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 and 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
# Directions:
01 - Add soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and freshly squeezed lemon juice to a medium mixing bowl. Whisk thoroughly until the mixture is uniform.
02 - Add minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder to the liquid mixture. Whisk until all components are well emulsified.
03 - Arrange steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring full coverage.
04 - Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably up to 24 hours, turning steaks occasionally for even marination.
05 - Remove steaks from marinade and pat lightly dry with paper towels. Discard remaining marinade. Cook steaks by grilling, pan-searing, or broiling to preferred doneness.
# Expert Advice:
01 -
- This marinade sneaks deep into every bite and leaves the steak melt-in-your-mouth tender: try sneaking just a taste and you'll know.
- It’s the kind of recipe that works with any cut of steak—no need to fuss over finding something fancy to get restaurant-level flavor at home.
02 -
- Leaving the steaks in the marinade for less than two hours won’t do them justice; patience pays off in flavor.
- I once forgot to dry my steaks before cooking and ended up steaming instead of searing—keep them dry for a perfect crust.
03 -
- Save a little extra marinade (before adding meat) to brush on near the end of cooking for an extra punch of flavor.
- Using a resealable bag makes it easy to turn and massage the steaks so every surface gets attention.