4.6 from 151 votes
The Best Easy Steak Marinade
The Best Easy Steak Marinade blends balsamic vinegar, low-sodium soy sauce, olive oil, Worcestershire sauce, honey, Italian seasoning, and dried mustard to impart balanced tangy, savory, and sweet notes. Marinating top sirloin steak or other cuts tenderizes and flavors the meat. Grilling the marinated steak to desired doneness yields juicy, well-seasoned results with defined sear marks. This marinade is adaptable for various steaks and grilling times accommodate thickness for medium rare to well done.
Prep Time
5 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
35 mins
Servings:
4
people
Calories:
489 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- ⅓ cup balsamic vinegar
- ⅓ cup soy sauce low-sodium
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon Italian seasoning click link for homemade recipe
- 1 teaspoon dried mustard
- 2 pounds top sirloin steak
Instructions
- Combine the balsamic vinegar, low-sodium soy sauce, olive oil, Worcestershire sauce, honey, Italian seasoning and dried mustard in a gallon size zipper bag or large bowl.
- Add the steaks and marinade for 20 minutes, or up to 8 hours.
- Heat a grill over medium high heat, between 350-400 degrees Fahrenheit. Wait until the grill is hot before adding the steaks, to give them perfect sear marks.
- Remove the steaks from the marinade and discard the marinade. Add the steaks to a hot grill.
- For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.
- Insert an instant read thermometer into the steak. Remove the steak once it reads 130°F for a medium rare steak. For a medium steak, wait until it reaches 140°F and for a medium well steak, wait until it reaches 150°F.
- Remove the steak from the grill and let it rest for 5-10 minutes. This ensures that the juices redistribute throughout the steak, leaving you with the most juicy steak possible!
- Sprinkle coarse kosher salt or sea salt flakes over the steak and optionally garnish with fresh chopped parsley before serving.
Cup of Yum
Notes
- Internal temperature will rise about 5°F after resting; remove steak from grill accordingly.
- Marinate more tender cuts like sirloin or ribeye for 20 minutes to 2 hours, tougher cuts like flank or skirt steak for 4-8 hours.
- Do not marinate for over 8 hours to avoid meat becoming mushy.
- Substitute coconut aminos for soy sauce to make the marinade soy- and gluten-free; add ½ teaspoon salt if swapped.
Nutrition Information
Calories
489kcal
(24%)
Carbohydrates
14g
(5%)
Protein
51g
(102%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Cholesterol
138mg
(46%)
Sodium
1012mg
(42%)
Potassium
988mg
(21%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
22mg
(0%)
Vitamin C
2mg
(2%)
Calcium
101mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 489
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 14g | 5% |
| Protein | 51g | 102% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 138mg | 46% |
| Sodium | 1012mg | 42% |
| Potassium | 988mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 22mg | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 101mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.