Steak Marinade (Print)
Soy, olive oil and balsamic blend that tenderizes and flavors steaks; marinate 2–24 hours before cooking.
# Ingredient List:
→ 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 Steps:
01 - In a medium mixing bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice until well integrated.
02 - Add minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder to the mixture. Whisk thoroughly to blend all ingredients.
03 - Arrange steaks in a large resealable plastic bag or shallow dish. Pour marinade over the steaks, ensuring complete coverage.
04 - Seal the bag or cover the dish, then refrigerate for at least 2 hours and up to 24 hours. Turn steaks occasionally for even marination.
05 - Remove the steaks from the marinade and pat dry with paper towels. Discard used marinade. Cook steaks by grilling, pan-searing, or broiling to your preferred doneness.
# Expert Suggestions:
01 -
- This marinade does the heavy lifting for you, making even budget cuts taste like a steakhouse treat.
- It adapts beautifully—I've tried it with both steak and chicken and it's memorable every time.
02 -
- Leaving the steak too long in acid-heavy marinades like this can make the texture mushy—stop at 24 hours max.
- Patting the steak dry before cooking ensures a crave-worthy caramelized crust rather than a steamed finish.
03 -
- Taste your marinade before it meets the raw meat and tweak the balance if needed—a little extra mustard or lemon can brighten things in seconds.
- Let the steaks come to room temperature before cooking for the juiciest result.