Steak Marinade (Printable)

Soy, balsamic, and garlic marinade that tenderizes and flavors steak for grilling, broiling, or pan-searing.

# 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 garlic cloves, 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:

01 - In a medium mixing bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice until homogenous.
02 - Add the minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder to the bowl. Whisk thoroughly to incorporate all seasonings.
03 - Place steaks in a large resealable plastic bag or a shallow dish. Pour marinade over the steaks, ensuring even coating.
04 - Seal the bag or cover the dish securely. Refrigerate for a minimum of 2 hours, or up to 24 hours for maximal flavor infusion, turning the steaks occasionally if possible.
05 - Remove steaks from the marinade and pat them lightly dry with paper towels. Discard any remaining marinade. Cook steaks by grilling, pan-searing, or broiling to preferred doneness.

# Expert Advice:

01 -
  • Your steak turns out juicy, infused with deep flavor, and feels like it came off a steakhouse grill without leaving home.
  • This marinade has saved dinner more than once—works wonders on budget cuts and transforms weeknights into something worth lingering over.
02 -
  • Once, I learned the hard way not to skip patting the steak dry—if you leave them wet, they won’t properly sear and you’ll miss out on that perfect crust.
  • A brief swap to tamari made this gluten-free for a friend and no one could spot the difference—it’s a game changer for allergies.
03 -
  • Bringing steaks to room temperature before grilling helped them cook more evenly—an easy fix I wish I’d known sooner.
  • Searing the steak after marinating locks in the flavors and ensures a mouthwatering crust, so don’t skip that hot pan or grill.

Return