Steak Marinade (Printable Version)
Savory soy, balsamic and garlic marinade that tenderizes steaks and boosts flavor for grilling, broiling, or searing.
# Ingredient List:
→ 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:
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 bowl. Whisk again to ensure all ingredients are thoroughly incorporated.
03 - Arrange steaks in a large resealable plastic bag or shallow dish and pour marinade over them, ensuring every piece is well coated.
04 - Seal the bag or cover the dish, then refrigerate for a minimum of 2 hours and up to 24 hours for optimal flavor and tenderness. Turn the steaks occasionally if possible.
05 - Remove steaks from marinade and pat them lightly with paper towels to remove excess. Discard remaining marinade. Cook steaks on grill, broiler, or in a pan to your preferred doneness.
# Expert Tips:
01 -
- This marinade turns even budget steaks into something you'd swear came from a steakhouse.
- It works for weeknight dinners as well as impromptu backyard barbecues, and you can tweak the flavor with whatever herbs or sweeteners you have on hand.
02 -
- Once, I marinated too long and the steak started to get mushy—so 24 hours is genuinely the max, especially for thinner cuts.
- I used bottled lemon juice once in a pinch, and the flavor fell flat—fresh is non-negotiable.
03 -
- If you want perfect grill marks, pat your steaks pretty dry before searing; it makes all the difference in color and flavor.
- Whisk the marinade until the sugar is completely dissolved to avoid gritty bites—smoothness is your friend here.