Steak Marinade Recipe
Marinating steak enhances its tenderness and flavor, making even budget-friendly cuts taste gourmet. This recipe combines olive oil, balsamic vinegar, soy sauce, and Worcestershire sauce with seasonings for a bold and delicious marinade. Ideal for both premium and tougher cuts, it transforms your steak into a juicy, flavorful dish perfect for grilling.
Ingredients
- Base Liquids and Oils:
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup low sodium soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup pineapple juice
- Flavor Enhancers:
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder or fresh minced garlic
Instructions
- In a mixing bowl, combine olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, and pineapple juice.
- Stir in brown sugar, Dijon mustard, black pepper, and garlic powder. Mix well.
- Place 3-4 pounds of steak (such as ribeye, strip, sirloin, or filet mignon) in a large zip-top bag.
- Pour the marinade over the steak, ensuring it’s evenly coated.
- Seal the bag and refrigerate for at least 4 hours, or up to 24 hours for tougher cuts.
- Remove the steak from the marinade and pat it dry before grilling.
- Grill over medium heat (350-400°F), flipping once, until the desired doneness is reached.
- Let the steak rest for 5 minutes before serving.
Notes
- Marinating Times: Tender cuts (ribeye, filet mignon) need 30 minutes to 2 hours, while tougher cuts (flank, sirloin) benefit from 4-12 hours.
- Best Cuts for Marinating: Flank, skirt, sirloin, and chuck steaks absorb the flavors well.
- Alternative Marinade Variations: Try an Asian-inspired soy-ginger marinade, a Mediterranean lemon-herb blend, or a spicy cumin-lime marinade for different flavor profiles.
- Storage Tips: Always refrigerate while marinating, and avoid reusing marinade unless boiled first.