Steak Marinade (Printer-Friendly)
Soy, balsamic, garlic, and lemon tenderize and flavor steak for grilling, broiling, or pan-searing.
# What You'll 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 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 soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and freshly squeezed lemon juice until fully blended.
02 - Incorporate minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder. Whisk thoroughly to achieve a homogeneous mixture.
03 - Place steaks in a large resealable plastic bag or shallow dish. Pour prepared marinade over the steaks, ensuring they are evenly coated.
04 - Seal the bag or cover the dish, then refrigerate for at least 2 hours and up to 24 hours, turning steaks occasionally for uniform absorption.
05 - Remove steaks from marinade, pat dry with paper towels, and discard used marinade. Proceed to grill, pan-sear, or broil to preferred doneness.
# Expert Hints:
01 -
- This marinade infuses steak with complex flavors—like a shortcut to restaurant-quality grilling at home.
- It works with any cut and doubles as a secret weapon for chicken or pork, too.
02 -
- Leaving the steaks in the marinade for more than a day will make the meat mushy and overpower the natural flavors.
- Patting the steaks dry before cooking creates the beautiful sear that everyone loves—skip this and you might just steam your meat instead.
03 -
- If the weather turns or you&39;re out of propane, sear the steaks in a hot cast iron pan then finish in the oven for juicy results.
- Letting the steaks rest after cooking allows all those lovely juices to reabsorb—don&39;t rush this final step.