Steak Marinade (Printable)

Soy, olive oil, balsamic, and garlic create a tangy, savory blend that tenderizes and flavors steaks.

# What You'll Need:

→ 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 It:

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 liquid mixture. Whisk thoroughly to ensure even distribution of all ingredients.
03 - Place steaks in a large resealable plastic bag or shallow dish. Pour marinade over steaks, ensuring each piece is thoroughly coated.
04 - Seal the bag or cover the dish and refrigerate for a minimum of 2 hours and up to 24 hours for optimal flavor and tenderness. If possible, turn steaks occasionally during marination.
05 - Remove steaks from marinade and gently pat them dry with paper towels. Discard used marinade. Proceed to grill, pan-sear, or broil steaks to your preferred doneness.

# Expert Suggestions:

01 -
  • The marinade transforms even budget-friendly cuts into something that tastes restaurant-worthy.
  • You can whip it up with ingredients already in your pantry and let time do the heavy lifting.
02 -
  • Once, I used bottled lemon juice in a pinch and the marinade was flat—fresh makes a world of difference.
  • Letting the steaks get closer to room temperature while still in the marinade gives a much more even cook.
03 -
  • If your garlic is spicy instead of mellow, try roasting it lightly before adding for a new dimension.
  • A short sear after marinating locks in flavor and helps you control doneness, rather than starting with a very hot grill.

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