Description
This ultimate steak marinade recipe combines a perfect balance of savory, tangy, and aromatic flavors to tenderize and enhance your steak. Featuring soy sauce, olive oil, balsamic vinegar, and a mix of fresh herbs and spices, this marinade transforms simple steak into a juicy, flavorful meal perfect for grilling or pan-searing.
Ingredients
Scale
Marinade Ingredients
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 tablespoon brown sugar or honey
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme leaves
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, and Dijon mustard until smooth and well combined.
- Add Seasonings: Stir in minced garlic, brown sugar (or honey), freshly ground black pepper, smoked paprika, crushed red pepper flakes (if using), fresh rosemary, and thyme. Mix thoroughly to blend all flavors.
- Marinate the Steak: Place 1 to 1.5 pounds of steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated on all sides.
- Refrigerate: Seal the bag or cover the dish and refrigerate for at least 2 hours. For maximum flavor and tenderness, marinate overnight.
- Bring to Room Temperature: Remove the steak from the marinade and let it sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
- Cook the Steak: Grill or pan-sear the steak over medium-high heat for about 4-6 minutes per side for medium-rare doneness, adjusting time based on thickness and preferred doneness.
- Rest and Serve: Let the cooked steak rest for 5 minutes to allow juices to redistribute. Slice and enjoy your perfectly marinated steak.
Notes
- For best results, marinate the steak overnight to allow deeper flavor penetration.
- If you prefer less heat, omit the crushed red pepper flakes.
- You can substitute brown sugar with honey for a different sweetness profile.
- Use fresh herbs for the best aroma and flavor, but dried herbs can substitute in a pinch (reduce quantity by half).
- Letting the steak rest after cooking is crucial to keep it juicy.
- This marinade works well with various cuts of steak, including ribeye, sirloin, or flank steak.
