A great steak marinade can elevate the flavor and tenderness of the meat, enhancing the natural richness of the steak. Here’s a recipe that combines savory, sweet, and tangy elements for a truly mouthwatering result. It’s one of those marinades that works well with any cut of steak, from ribeye to flank steak!
Best Steak Marinade Recipe
Ingredients:
- 1/4 cup soy sauce (use low-sodium if preferred)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar (adds richness and depth)
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tbsp honey (for a hint of sweetness)
- 1 tsp smoked paprika (adds a smoky depth, optional)
- 1/2 tsp ground black pepper (freshly cracked, for more bite)
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1 sprig fresh rosemary or 1 tsp dried rosemary (adds fragrance and flavor)
Instructions:
- Combine the ingredients: In a medium bowl, whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, Dijon mustard, garlic, honey, smoked paprika, black pepper, and red pepper flakes (if using). The honey will help to balance out the acidity and saltiness, while the mustard gives it a slight tangy kick.
- Add fresh rosemary: If you’re using fresh rosemary, chop it finely and add it to the marinade. If using dried, simply sprinkle it in.
- Marinate the steak: Place your steaks (1 to 4 pieces, depending on size) in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they’re fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour—but ideally, 3–6 hours for maximum flavor. If you’re using a tougher cut of meat like flank steak or skirt steak, marinating overnight is even better.
- Grill or sear: Remove the steaks from the marinade and let them come to room temperature for about 15–20 minutes before cooking. Discard the marinade (do not reuse for basting). Grill or sear your steak on medium-high heat, cooking to your desired level of doneness.
- Rest the steak: Let the steak rest for 5–10 minutes after cooking to allow the juices to redistribute. Slice and serve!
Why this marinade works:
- Soy sauce gives the steak a rich umami flavor and helps tenderize it.
- Olive oil ensures the steak stays juicy and adds a smooth mouthfeel.
- Balsamic vinegar provides sweetness and acidity, enhancing the steak’s flavor profile.
- Worcestershire sauce offers a deep, savory richness.
- Dijon mustard adds a sharp tang that complements the beef.
- Honey balances out the acidity and salt, creating a well-rounded flavor.
- Rosemary (and the optional garlic) infuses the steak with earthy and aromatic notes, giving it that next-level flavor.
Tips:
- Use a good cut: While this marinade can enhance the flavor of any steak, it works especially well with cuts like ribeye, New York strip, and flank steak.
- Don’t over-marinate: Marinating for too long (especially for thin cuts) can break down the meat too much, leaving it mushy. Stick to a few hours or overnight for thicker cuts.
- Grill or pan-sear: This marinade is perfect for grilling or pan-searing. If using a grill, make sure it’s preheated to a high temperature to get those perfect grill marks.
With this marinade, you’ll have a steak that’s tender, juicy, and bursting with flavor!
