Steak Marinade
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
1 hr
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Total Time
1 hr 10 mins
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Servings
1
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Calories
576 kcal
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Course
Condiments
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Cuisine
American
Steak Marinade
Description
This marinade combines both savory and acidic ingredients—olive oil for moisture, Worcestershire and soy sauces for umami, balsamic vinegar and Dijon mustard for acidity and depth. Fresh or dried parsley, rosemary, thyme, and minced garlic provide herbal complexity and aromatic notes. Together, these ingredients work to tenderize tougher cuts and impart balanced flavor.
The steak is marinated in a glass or plastic container or bag for a minimum of one hour and up to four hours to maximize absorption. After marinating, the steak should be cooked promptly, grilling or broiling to the preferred doneness. The marinade is discarded after use to avoid contamination.
This method is ideal for enhancing less tender cuts like flank, skirt, or chuck steak, while more tender cuts like filet mignon or ribeye may be marinated briefly or skipped for marinating depending on preferred flavor intensity. Marinating times can be extended up to 24 hours for tougher beef cuts to improve tenderness.
Freezing the marinade in ice cube trays allows convenient portioning to avoid waste and maintain freshness. This marinade provides versatility across many preparations, balancing moisture, acidity, herbs, and seasoning.
Ingredients
- ¼ cup olive oil or light flavored oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon parsley 1 teaspoon dried, chopped, fresh
- 2 teaspoons rosemary 1 teaspoon dried, chopped, fresh
- 1 teaspoon black pepper
- 2 prigs thyme or ¼ teaspoon dried thyme leaves, fresh
- 1 clove garlic minced or more to taste
Instructions
- In a glass bowl or freezer bag, combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, parsley, rosemary, pepper, thyme, and garlic.
- Add up to 2 pounds of steak and marinate for at least 1 hour or up to 4 hours.
- Remove steaks and discard marinade.
- Grill or broil to desired doneness.
Notes
- Use a non-metal container or freezer bag for marinating to prevent reactions with the marinade.
- Always discard used marinade or boil it vigorously for a few minutes if reusing to ensure safety.
- Freezing marinade in ice cube trays allows portioned, fresh batches for future use.
- Marinate filets and ribeye for 30-60 minutes for flavor; tougher cuts benefit from up to 24 hours for tenderness.
- Refrigerate steak while marinating to maintain food safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576 | 29% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 55g | 85% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 40g | 200% |
| Sodium | 2630mg | 110% |
| Potassium | 481mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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