Steak Marinade

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.

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.

balsamic vinegar , steak , pepper , oil , dijon , oil , soy sauce , worcestershire sauce , garlic , thyme and parlsey with labels to make Steak 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.

For Easy Cleanup: Mix and marinate everything in a zip-top freezer bag.
Pat Steak Dry: Do this before grilling or broiling, so it sears instead of steams.
Marinating Time: Marinating tender steaks for too long will make the texture too soft.
Rest Before Cooking: Let the steak sit out 15 to 20 minutes before cooking for more even results.
Discard Marinade: Used marinade should be discarded, or boiled to a full rolling boil long enough to reach 165°F before using as a sauce.

plated steaks with Steak Marinade and rosemary

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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 5 minutes

Marinate Time 1 hour

Total Time 1 hour 10 minutes

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.

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).

Leftovers
Keep leftover unused marinade in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressing, Sauce

Cuisine American

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