Best Steak Marinade Recipe (Tender & Flavorful Every Time)

A homemade steak marinade recipe that works on virtually every cut of steak, with a balance of acidic brightness, savory umami depth, herby freshness, and fat to carry flavor deep into the muscle fibers.

Prep Time10 mins

Cook Time10 mins

Total Time22 mins

Servings: 4 servings Course: Main Course Cuisine: American Calories: 420 kcal

Ingredients

Steak

1.5-2 lbs pounds steak (flank, sirloin, skirt, ribeye, or strip)

Marinade

1/3 cup cup soy sauce (low-sodium preferred)
3 tablespoons tablespoon olive oil
2 tablespoons tablespoon Worcestershire sauce
1 tablespoon tablespoon balsamic vinegar
4 cloves cloves garlic (minced)
1 teaspoon teaspoon Dijon mustard
1 teaspoon teaspoon smoked paprika
1/2 teaspoon teaspoon black pepper (freshly cracked)
1/2 teaspoon teaspoon onion powder
1 teaspoon teaspoon fresh rosemary or thyme (or 1/2 tsp dried)
1 teaspoon teaspoon brown sugar (optional, for caramelized crust)

Instructions

Marinating

Combine the marinade ingredients in a medium bowl or large zip-lock bag.

Add the steak to the marinade, pressing to coat all sides.

Seal the bag, removing as much air as possible, or cover the bowl with plastic wrap.

Refrigerate for a minimum of 2 hours or up to 24 hours.

Cooking

Preheat a grill or skillet to high heat (450-500°F).

Remove the steak from the marinade, letting any excess liquid drip off.

Pat the steak dry with paper towels to remove excess moisture.

Cook the steak for 4-6 minutes per side, or until it reaches the desired level of doneness.

Let the steak rest for 5-8 minutes before slicing and serving.

Equipment

Grill or skillet
Zip-lock bag or bowl
Whisk
Meat thermometer

Nutrition

Serving6 oz sirloin, marinade included

Calories420 kcal

Carbohydrates6g

Protein42g

Fat24g

Saturated Fat7g

Sodium620mg

Notes

This marinade recipe is versatile and can be used on various cuts of steak, including flank, sirloin, skirt, ribeye, and strip. It's also suitable for chicken and pork.

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