Steak Marinade (Printable)
Bold soy-and-balsamic blend that tenderizes steak; whisk garlic, mustard, brown sugar and herbs. Marinate 2–24 hours for best flavor.
# 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 It:
01 - In a medium mixing bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice until well blended.
02 - Add minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder. Whisk thoroughly to create a cohesive marinade.
03 - Arrange steaks in a large resealable plastic bag or shallow dish. Pour marinade evenly over meat, ensuring full coverage.
04 - Seal bag or cover dish, and refrigerate for a minimum of 2 hours or up to 24 hours for optimal flavor and tenderness. Turn steaks occasionally if possible.
05 - Remove steaks from marinade, lightly pat dry with paper towels, and discard any remaining marinade. Proceed to cook steaks using your preferred method such as grilling, broiling, or pan-searing.
# Expert Tips:
01 -
- Getting restaurant flavor at home is so much easier than it seems—my secret is letting the marinade do the heavy lifting for me.
- This one works on any cut or thickness of steak, so you never need a special grocery trip.
02 -
- If you leave the steaks in acidic marinade more than a day, they get mushy instead of tender—once was plenty to teach me that.
- Blotting the meat before cooking is essential for browning—otherwise you'll steam, not sear.
03 -
- Marinading overnight is hands-down the biggest upgrade for flavor and texture.
- A little Dijon goes a long way—don't add extra or it can overpower the steak.