Steak Marinade (Printable)
Soy-balsamic marinade with garlic, lemon and rosemary that tenderizes steaks and boosts grilled flavor.
# What You Need:
→ Base
01 - 1/2 cup soy sauce
02 - 1/4 cup olive oil
03 - 1/4 cup Worcestershire sauce
04 - 2 tablespoons balsamic vinegar
05 - 2 tablespoons freshly squeezed lemon juice
→ Aromatics and Flavorings
06 - 4 cloves garlic, minced
07 - 1 tablespoon Dijon mustard
08 - 2 tablespoons brown sugar
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped
11 - 1 teaspoon onion powder
# How To Make It:
01 - In a medium mixing bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice until fully combined.
02 - Add minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder. Whisk until the mixture is uniform.
03 - Place steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks and ensure all surfaces are well coated.
04 - Seal the bag or cover the dish. Refrigerate for at least 2 hours and up to 24 hours. Turn steaks occasionally to distribute flavors evenly.
05 - Remove steaks from marinade and pat lightly with paper towels to remove excess liquid. Discard the used marinade. Proceed to cook steaks as desired.
# Expert Tips:
01 -
- The marinade makes even inexpensive cuts taste luxurious—like you're sneaking magic into your meal.
- It’s my go-to because it reliably leaves steaks both tender and loaded with deep umami, every time.
02 -
- If you skip patting the steaks dry before cooking, you’ll end up steaming the meat instead of searing—trust me.
- Letting the steaks come closer to room temperature before they hit the grill gives a juicier, evenly cooked result.
03 -
- Double the recipe and freeze extra marinade in ice cube trays for instant steak flavor boosts down the line.
- Patience pays: overnight marination transforms tougher cuts into something dreamy and tender.