Steak Marinade Blend (Printable Version)
Soy, garlic, balsamic and lemon combine for a quick, tenderizing steak marinade; marinate 2-24 hours for best results.
# 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 & Flavorings
06 - 4 garlic cloves, 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 - Incorporate the minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder, whisking until all elements are evenly integrated.
03 - Arrange steaks in a large resealable plastic bag or shallow dish and pour the marinade over them, ensuring complete coverage.
04 - Seal the bag or cover the dish, then refrigerate the steaks for a minimum of 2 hours and up to 24 hours for optimal tenderness and depth of flavor. Turn steaks occasionally if possible.
05 - Remove steaks from the marinade, pat gently with paper towels to remove excess liquid, and discard any remaining marinade. Proceed to grill, pan-sear, or broil to preferred doneness.
# Expert Advice:
01 -
- It transforms even budget cuts into juicy, flavorful steak that tastes like it came from a steakhouse—seriously, you'll want to lick the plate.
- You can prep it the night before and let time do the heavy lifting for tenderness and taste.
02 -
- If you accidentally leave the steaks marinating more than 24 hours, they can get mushy around the edges—less is often more.
- Patting the steaks dry before cooking ensures a gorgeous, caramelized crust every time.
03 -
- Marinate your steaks in the morning so you don't have to scramble at dinner time.
- If you're grilling, let the steaks come to room temperature before they hit the heat for even cooking.