This easy steak marinade is a simple way to bring out the rich flavor of any cut of beef. It’s perfect for a summer cookout or fancy dinner at home!
Nothing beats the classic flavor and juicy goodness of a nice steak. Whether you splurge on a top-quality cut or choose a cheaper option, try this simple marinade recipe to add a complementary flavor boost to your next steak dinner.
Mmm… steak. Just thinking of it makes my mouth water. This marinade recipe brings together a combination of salt, seasoning, and fat to enhance the rich flavor of your meat. Even if steak isn’t usually on your menu, you’ll want to give this recipe a try. It also tastes delicious on pork chops, too!
Steak Marinade for Grilling
When your fun, relaxing summer schedule becomes a little too hectic, it’s a relief to be able to whisk together a few ingredients and toss them in a bag with your meat of choice and relax knowing it’ll be ready to cook when you are. Take the stress out of summer with this simple marinade. With the combination of garlic, mustard, savory seasonings, and oil, this marinade will take your grill game up a notch. Enjoy!
- Low-sodium (lite) soy sauce – For robust, salty flavor.
- Olive Oil – Choose an oil with a high-temperature smoke point for grilling
- Worcestershire sauce
- Dijon mustard
- Minced garlic – Chop it up yourself or use the bottled version to save on time
- Dried minced onions
- Steak seasoning – Any variety is fine
- Fresh parsley
How To Make Simple Steak Marinade
Step 1. Combine
Whisk all the ingredients together in a bowl.
Step 2. Pour
Place the steak in a plastic zip-top bag and pour the marinade into the bag.
Step 3. Refrigerate
Seal the bag and refrigerate for 1-4 hours, depending on the thickness and quality of the steak. Hint: If your steak is a tougher, less expensive cut, marinate it for the full four hours. This will break down the tough fibers and tenderize the meat.
Step 4. Grill
While the grill heats, remove the steak from the bag and allow it to sit until it comes to room temperature. Throw away the bag and remaining marinade. Grill steak to desired doneness.
- Olive Oil – Try avocado oil for a richer, more buttery taste and higher smoke point.
Q: What happens if you marinate steak too long? A: After more than eight hours, the acid in the marinade will start to break down the meat fibers too much, and turn them to mush, resulting in a dry, tough steak. Q: Should I pat the steak dry before cooking: A: Yes. Bringing the meat to room temperature and patting it dry before cooking helps the steak to sear and cook evenly, as well as avoiding burning any remaining marinade.
Don’t overcook your steak! Sear the outside and cook to a minimum internal temperature. The inside should be hot and pink or the steak will be chewy and tough instead of juice and tender.
If you’re looking for more grill-worthy recipes, try these next!
- ¼ cup low-sodium soy sauce
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tablespoon dijon mustard
- 2 cloves garlic minced
- 1 tablespoon dried minced onions
- 2 tablespoons steak seasoning
- 1 tablespoon fresh parsley finely chopped
- Combine all ingredients in a bowl and whisk until combined
- Add steak to resealable bag
- Pour marinade over steak, seal and refrigerate for 1-4 hours **see notes
- Remove steaks, discard marinade and allow to come to room temperature
- Grill steaks as desired