Beef Steak Marinade
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Marinating
12 hrs
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Total Time
12 hrs 10 mins
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Servings
2 -4
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Calories
584 kcal
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Course
Main Course
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Cuisine
American
Beef Steak Marinade
Description
This marinade combines dry mustard, minced garlic, onion powder, soy sauce, Worcestershire sauce, balsamic vinegar, and neutral or olive oil to create a balanced mixture that flavors and tenderizes affordable cuts of beef suitable for grilling. The steak is left in the marinade for 12 to 24 hours to absorb these savory and slightly tangy flavors. Before cooking, the meat should be brought to room temperature for even cooking.
Steaks are grilled or pan-seared on high heat briefly to develop a crust while maintaining a medium-rare center as recommended. After cooking, the steak is rested under foil to allow juices to redistribute. Garlic butter is suggested as an optional topping to add richness.
This marinade works best with grilling steaks from grocery stores. Proper cooking times depend on cut thickness and desired doneness. Using this marinade enhances the flavor and tenderness of economical steaks without overpowering the natural beef taste.
Ingredients
- 2 steaks , economical (Note 1)
Marinade
- 1 tsp Dijon mustard
- 1/2 tsp garlic 1 large garlic clove, minced
- 1/2 tsp onion powder (or sub with garlic powder)
- 1 tbsp soy sauce (Note 2)
- 1 tbsp neutral cooking oil I use olive oil, but any oil is fine, generic cooking oil
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- black pepper
Instructions
- Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
- Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours).
- Remove from the fridge 30 minutes before cooking to bring to room temperature - key for even cooking of steaks. Shake off excess marinade.
- Brush BBQ Grills with oil, then heat on high heat until is really hot - you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil - it will heat almost instantly.
- Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
- Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
- Serve! I couldn't resist garlic butter - see recipe in notes.
Notes
- Use good value cuts labeled as grilling steaks from supermarkets; prime cuts usually do not require marinating.
- Employ all-purpose soy sauce, avoiding light, dark, or tamari variants for balanced flavor.
- Bring steaks to room temperature 30 minutes before cooking for even heat distribution.
- After cooking, rest steaks covered loosely with foil for 5 minutes before serving to retain juices.
- Consider making garlic butter with minced garlic, salt, and parsley as a flavorful topping option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 305g | |
| Calories | 584cal | 29% |
| Carbohydrates | 3.8g | 1% |
| Protein | 100.2g | 200% |
| Fat | 15.6g | 24% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 248mg | 83% |
| Sodium | 687mg | 29% |
| Potassium | 963mg | 20% |
| Sugar | 2.1g | 4% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 9.4mg | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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