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Homemade Steak Marinade

Transform any underrated cut of steak into a resplendently juicy, buttery tender steak of your dreams with this expertly crafted steak marinade! This 10-minute prep, food-science-based marinade is infused with savory, tangy, sweet, and spicy nuances that will have everyone singing your praises! Follow the post for specialized tips and techniques that will create the best steak marinade!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 -3 pounds steak
Course: Main Course
Cuisine: American

Ingredients

Steak
  • 2-3 pounds steak, pounded to an even thickness (see Notes)
Marinade
  • 1/2 cup olive oil
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons orange juice
  • 2 tablespoons red wine vinegar
  • 1 TB EACH onion powder, garlic powder, brown sugar
  • 1 tsp EACH smoked paprika, regular paprika, ground mustard, pepper
  • 1/2 tsp EACH dried oregano, dried thyme, salt
  • 1/4 teaspoon cayenne pepper

Instructions

    Cup of Yum
  1. Make Marinade: Whisk the marinade ingredients together in a freezer-size bag. Add the steak, press out excess air, and seal. Massage the marinade into the steak with your hands through the outside of the bag.
  2. Marinate Steaks: Marinate thinner steaks like flank steak in the refrigerator for 8-12 hours. Marinate thicker steaks like sirloin in the refrigerator for 12-24 hours. Let the steaks rest on the counter for 60 minutes before grilling.
  3. Prep the Grill: Preheat the outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when the lid is closed). Clean the grill, then generously grease with vegetable oil.
  4. Grill Steaks: Remove the steaks from the marinade and let the excess drip off. Grill the steaks to the desired doneness, about 4-6 minutes per side (with the lid closed), until an instant-read thermometer reads 130-135 degrees F for medium-rare or around 145 degrees F for medium. Grilling time will vary depending on the cut and thickness of your steak.
  5. Rest and Slice: Remove the steak to a cutting board and rest for 10 minutes before slicing. Slice the steak into thin strips against the grain (perpendicular to the long strands). Serve with freshly cracked salt to taste (it makes the flavors pop!). It's also delicious topped with Herb Butter (in the Notes).

Notes

  • The steak is so flavorful it doesn't need a sauce!   Instead, we like to serve it with a pad of plain butter or Garlic Herb Butter:
  • Mash the ingredients together in a medium bowl until blended. Place the mixture onto plastic wrap and shape it into a log as you roll up the plastic wrap. Twist the ends of the wrap to secure and put the butter in the refrigerator until it is firm (for about 1 hour) or until you are ready to use it.
  •  
  • Steak: This marinade transforms any economical cut of steak like flank, skirt, flap, top round, sirloin, and chuck eye steak into unbelievably tender.  It is also great for "higher-end" steaks that are lower grade (Select Grade and not Prime). Lower grades are leaner and have less marbling than higher grades of beef.
  • See the post for tons more tips and tricks! 
  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • 1 1/2 teaspoons lemon zest (optional)
  • 1 clove garlic, finely minced
  • 1 1/2 tablespoons chopped fresh chives
  • 2 tablespoons finely minced herbs (pick 2-3 of your favs: parsley, tarragon, thyme oregano, rosemary, basil, etc.)
  • 1/8 tsp EACH salt, pepper