The Easy Steak Marinade Recipe for Juicy, Flavor-Packed Grilled Steaks
If you’re looking to take your steak dinners to the next level, there’s one simple secret weapon you need in your cooking arsenal: a great steak marinade. Whether you’re grilling sirloin, ribeye, flank, or skirt steak, the right marinade can transform a good cut into a mouthwatering, restaurant-quality meal.
Ingredients
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar (or red wine vinegar)
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar or honey
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Fresh herbs: 1 tablespoon chopped rosemary or thyme
Instructions
- In a bowl or zip-top bag, combine all marinade ingredients.
- Add your steak (about 1.5 to 2 pounds of your choice of cut).
- Seal and refrigerate for at least 30 minutes, but ideally 4 to 8 hours.
- Remove from the fridge 30 minutes before cooking to let the steak come to room temperature.
- Grill, pan-sear, or broil to your desired doneness.
- Let rest 5–10 minutes before slicing.
Notes
Tips for the Perfect Marinated Steak
- Pat dry before cooking: Excess marinade can cause steaming instead of searing.
- Let it rest: Always rest steak after cooking to let juices redistribute.
- Slice against the grain: Especially important for flank or skirt steak for tenderness.
- Don’t reuse marinade: If you want to use it as a sauce, boil it first to kill bacteria.