Steak Marinade (Print)
Soy-balsamic blend with garlic, lemon, Dijon and rosemary to tenderize and flavor steaks for grilling or searing.
# What You 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 and 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:
01 - In a medium mixing bowl, whisk together soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice until thoroughly blended.
02 - Add minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder to the bowl. Whisk until all elements are fully integrated.
03 - Arrange steaks in a large resealable plastic bag or shallow dish. Pour marinade over the steaks, ensuring all surfaces are coated evenly.
04 - Seal the bag or cover the dish, then refrigerate for at least 2 hours and up to 24 hours for maximum flavor penetration. Turn steaks occasionally if possible.
05 - Remove steaks from marinade, gently pat dry with paper towels, and discard used marinade. Cook steaks using grill, broiler, or skillet to preferred doneness.
# Expert Advice:
01 -
- This marinade transforms even budget cuts into fork-tender, flavor-packed perfection and nobody guesses how easy it is to make.
- It quickly became my most requested recipe after just one neighborhood cookout – the crowd-pleasing results speak for themselves.
02 -
- If you skip drying your steaks before cooking, the crust never develops properly and you’ll end up steaming instead of browning.
- I used to leave the steaks too long in acidic marinades – more than 24 hours makes the meat mushy rather than tender, so set a timer!
03 -
- A glass bowl won’t hold onto odors from the marinade as plastic sometimes does.
- Carefully strain the marinade before using as a sauce to remove bits of raw garlic, especially if you boil it for serving.