Steak Marinade (Printable Version)
Soy-balsamic steak marinade with garlic, lemon, Dijon and rosemary - tenderizes and boosts flavor for grilling.
# 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 finely chopped fresh rosemary
11 - 1 teaspoon onion powder
# Directions:
01 - Whisk together soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice in a medium mixing bowl until fully blended.
02 - Add minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder. Whisk again until all ingredients are thoroughly integrated.
03 - Arrange steaks in a large resealable plastic bag or shallow dish and pour marinade over. Ensure each piece is evenly coated.
04 - Seal or cover and refrigerate for at least 2 hours, preferably up to 24 hours, turning steaks occasionally for optimal flavor penetration and tenderness.
05 - Remove steaks from marinade, pat lightly dry with paper towels, and discard used marinade. Cook steaks using preferred method: grill, pan-sear, or broil to desired doneness.
# Expert Advice:
01 -
- This marinade’s salty-tangy balance has rescued more than one less-than-perfect steak in my kitchen.
- I love that it’s endlessly adaptable—add a spicy jolt, swap in honey, or pour it over pork, and it always works its magic.
02 -
- Once, I marinated too long and ended up with a mushy steak—24 hours max is the sweet spot, especially for thinner cuts.
- Drying the steaks before cooking helps guarantee that perfect crust, so don’t skip that step even if you’re hungry!
03 -
- Always use a glass or ceramic dish for marinating—metal can react with the acids and mess with your flavors.
- Slicing against the grain after cooking turns any cut, even basic grocery store sirloins, meltingly tender.