Asian Steak Marinade
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
20 mins
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Servings
4 steaks
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Calories
276 kcal
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Course
Main Course
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Cuisine
American
Asian Steak Marinade
Description
Asian Steak Marinade combines tangy balsamic vinegar and salty soy sauce with sweet maple syrup and brown sugar, balanced by the umami of Worcestershire sauce and a subtle heat from red pepper flakes. Aromatic onion and garlic powders with ground ginger add warmth and depth. The method calls for whisking the marinade ingredients, soaking the steaks for 15 to 20 minutes if tender cuts like ribeye are used, then grilling to desired doneness. This short marinate time preserves the texture of tender steak while boosting flavor.
The marinade aids in tenderizing leaner cuts as well, with recommended longer marinating for tougher steaks like flank or skirt. The balanced combination enhances the meat's natural flavor with a nuanced glaze when cooked. After grilling, resting the steak for five minutes improves juiciness.
This marinade is versatile for various cuts depending on marinating time and is especially beneficial for tougher steak portions that need flavor and tenderizing. Garnishing with fresh green onions adds a fresh note just before serving.
Choose steaks with good marbling for flavor retention, and avoid over-marinating beyond 24 hours to prevent mushiness. Thicker cuts cook more evenly and retain juiciness under high heat grilling.
Ingredients
- 4 ounces steaks I used ribeye
Marinade:
- 1/3 cup balsamic vinegar
- 1/3 cup soy sauce
- 1/3 cup vegetable oil
- 1 tablespoon Worcestershire sauce
- 2 tablespoons maple syrup
- 1/4 cup brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
Garnish:
- green onion chopped
Instructions
- Whisk together all the MARINADE ingredients in a bowl or a ziplock back.
- Add 2 to 4 steaks and marinade, tossing the steaks a few times to coat well. Chill for 15-20 minutes.
- Preheat a grill or a cast iron grill pan over high heat. Lightly brush with oil.
- Use tongs to transfer steaks to the preheated grill or pan. Cook until the desired doneness is reached. Use a meat thermometer to check the temperature: for rare, less than 130°F, for medium-rare, 130°F, for medium, 135°F, for medium-well, 150°F, and for well-done, 160°F.
- Allow resting for 5 minutes before serving. Garnish with fresh green onions if desired.
Notes
- Marinate tender cuts like ribeye for 15-20 minutes; tougher cuts such as flank or skirt need at least 6 hours.
- Avoid marinating longer than 24 hours to prevent mushy texture.
- Select steaks with good marbling to retain flavor and moisture.
- Thick steaks help achieve even cooking and desired doneness.
- Use a meat thermometer for precise cooking ranging from rare to well-done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4steaks
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 0mg | 0% |
| Sodium | 1132mg | 47% |
| Potassium | 148mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 23g | 46% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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