Best Steak Marinade Recipe (2024)

This is the Best Marinade for Steak!

• FAT: Theolive oil dissolves fat-soluble flavor compounds from the spices and other flavorings and evenly disperses them throughout the marinade while preventing the acid from breaking down the protein in the meat.
• ACID: Instead of using just one form of acid to tenderize the meat, this recipe uses orange juice, red wine vinegar, balsamic, and Worcestershire for a complex, well-rounded flavor profile with hints of sweetness, tanginess and umami.
• SUGAR: Many marinades skip the sugar, but a little brown sugar is essential to balance the rich, tangy, umami notes. It also promotes caramelization, quicker browning, and beautiful grill marks.
• SALT: Soy sauce acts as a brine by increasing the meat’s moisture capacity, making it juicier and more flavorful. First, the salt hydrates the muscle tissues through osmosis. Second, it changes the cells’ structure so they can no longer contract during cooking. This reduces the amount of water squeezed out, resulting in a juicier steak. Finally, the brine draws the rich umami soy flavor further into the beef, enhancing its taste.
• HERBS AND SPICES: This steak marinade recipe stands out above the rest because of the spices in perfect proportions! The unique blend adds complex flavor without overpowering the steak.This recipe is adeptly seasoned with Cajun-forward spices like both regular paprika and smoked paprika, plenty of garlic and onion powders, oregano, thyme and cayenne pepper.

Steak Marinade Recipe ingredients

(measurements in the printable recipe card at the bottom of the post):

• Olive oil:Use qualityextra virgin olive oilfor the best flavor.
• Soy sauce: This grounds the marinade with a umami flavor. Usereduced sodium soy sauceso you can salt to taste.
• Balsamic vinegar: This adds a subtle, complex fruity, sweet tanginess. Use Balsamic Vinegar of Modena I.G.P. for the best flavorlike this one.Grape must always be the first ingredient followed only by vinegar.
• Red wine vinegar:This adds the sharper tanginess that really makes the marinade come alive. Omit the vinegar if using lemon juice instead of orange juice.
• Worcestershire Sauce: This ingredient was practically made for steak! It adds a depth of complex umami, slightly tangy flavor.
• Orange juice: This brightens the flavors with a hint of sweetness that helps cut through the vinegar.Freshly squeezed is best but you can get away with bottled because it’s just a splash.
• Brown Sugar: Use light brown sugar. Just 1 tablespoon balances the tanginess of the recipe and helps to promote a beautiful charred crust.
• Seasonings: The seasonings are primarily found in Cajun seasoning such as garlic powder, onion powder, regular paprika, smoked paprika, dried oregano, dried thyme, salt, pepper and cayenne pepper. The addition of ground mustard awakens the flavors although you may substitute with 1 tablespoon Dijon.

homemade steak marinade variations

This steak marinade is a great base for mixing up the flavor profile! Here are a few ideas:

• Add Chimichurri:Chimichurri is AMAZING with steak! I highly recommend my tangy, fresh Cilantro Jalapeno Chimichurri Sauce used in mygrilled pork recipe.It is the perfect complement to the earthy, smoky grilled steak.
• Swap the Citrus: Replace the orange juice directly with pineapple juice or replace it with lemon or lime juice and omit the red wine vinegar.
• Swap the Spices: Use Tex-Mex seasonings like chili powder and cumin, Asian-inspired seasonings likeChinese 5 Spice and ginger or your favorite seasoning packet.
• Add More Herbs:Swap the dried herbs for fresh herbs, using 3 times the amount of dried. Consider adding herbs like rosemary, basil, and chives.
• Make it Spicier: Add more cayenne pepper or substitute with 1 tsp of red pepper flakes or chipotle chili powder.
• Smoky Chipotle Variation: Add 1 tablespoon adobo sauce (from canned chipotles) and replace the cayenne pepper with 1 teaspoon chipotle powder or 1 tablespoon canned minced chipotle peppers.
• Mediterranean Variation: Replace the orange juice with lemon juice and omit the red wine vinegar, add 1 tablespoon minced fresh mint (or 1 tsp dried), 1 tablespoon minced fresh dill (or 1 tsp dried), and increase the oregano to 1 tablespoon minced fresh oregano (or 1 tsp dried).
• Honey Mustard Variation: Replace the 1 tablespoon brown sugar with 2 tablespoons honey, and replace the ground mustard with 1 tablespoon Dijon mustard.
• Asian-Inspired Variation: Add 1 tablespoon sesame oil, 1 tablespoon grated ginger, and 1 teaspoon toasted sesame seeds. Swap the dried herbs for 1 teaspoon Chinese 5 Spice.

How to make Marinade for Steak

Let’s take a closer look with step-by-step photos at how to make the best marinade for steak (full recipe in the printable recipe card at the bottom of the post):

• Step 1: Pound the steak to an even thickness. Place the steak in between two pieces of plastic wrap and pound to an even thickness using the flat side of a meat mallet, rolling pin or side of a can to tenderize the steak.

• Step 2: Make the marinade. Whisk the olive oil, soy sauce, balsamic vinegar, Worcestershire, red wine vinegar, orange juice,and spices together in a large plastic bag (yay for no dishes!). Add the steak, press out excess air, and seal. Massage the marinade into the steak with your hands through the outside of the bag. Turn the bag over a couple times so it wraps up and the steak is completely enclosed in the marinade.

• Step 3: Marinate the steak.Marinate the steak in the refrigerator for a minimum of 4 hours or up to 24 hours for thicker cuts of steak.

• Step 4: Grill the steak. Let the steak rest at room temperature before grilling for 60 minutes. Grill over medium-high heat until it reaches the desired temperature.

Steak marinade recipe TIPS

• Use food-safe containers. I prefer food-safe sealable plastic bags such as freezer Ziploc bags. They allow the marinade to envelop the steak vs. a dish in which the marinade might not cover all of it. Sealable bags are also great for easy cleanup – just toss them! You may also use glass containers or a non-reactive material.
• Don’t reuse the marinade.Never reuse a marinade even for basting unless you boil it first to destroy any harmful bacteria. If you want to use the marinade for basting, drizzling, or dipping, it is best to reserve a portion before you add the meat.
• Marinate the steak for as long as possible. For a thin steak like flank steak, you can marinate it for as little as 4 hours, but for best results, aim for 12 hours. Thicker steaks will benefit from marinating for closer to 24 hours. The longer you marinate the steak, the more flavorful and tender it will become.
• Bring the steak to room temperaturebefore cooking. Transfer the marinating steak to the counter 60 minutes before grilling. Room temperature protein cooks more evenly and quickly which translates into juicier steak because there is less time for moisture to be released while cooking.
• Clean the grill.After heating the grill, clean the grill grates with awire grill brushto remove any residue. This will help create beautiful grill marks and help prevent the steak from sticking.
• Use a hot grill. Heat the grill with the lid closed and cranked to the maximum temperature so it can achieve temperature more quickly. Once the grill is hot, adjust the temperature to medium-high. Don’t add the steak until the grill reaches temperature or you won’t get those beautiful grill marks.
• Flip only once using tongs.After you add the steak to the grill, don’t touch it for a full 3-4 minutes. You need enough time for the steak to sear and then it will naturally release from the grill. Once you can easily move the steak, then you can flip it over using tongs.
• Don’t overcook!Cook steak to the desired temperature using ameat thermometerto eliminate the guesswork and to achieve succulent, juicy steak every time. I highly suggest my favorite digital probe thermometer. The probe stays in the steak while it cooks, monitoring the temperature the entire time.
• Remove steaks at different times. It’s unlikely that your steaks will be finished at the same time – that is why an instant-read thermometer is so useful!
• Let the steak rest. Let the grilled steak rest for 5 minutes before slicing. This gives the juices that have pushed to the outside of the meat time to redistribute throughout and be absorbed.

How to use this Homemade Steak Marinade

This steak marinade is delicious alongside your favorite sides such as baked potatoes and roasted broccoli or in salads, pastas, etc. Here are some fun ideas for serving this steak marinade recipe:

• Steak Salad:Pick your favorite greens and load them with thinly sliced marinated steak and your favorite veggies such as sweet grilled corn and peppers. Throw in some buttery croutons for crunch and top with your favorite dressing such as balsamic dressing or blue cheese dressing.
• Steak Pasta: Add chopped steak to any of your favorite creamy pasta such asFettuccine Alfredo,Sun-Dried Tomato Fettuccine,Cacio e Pepe,Creamy Mushroom Pasta,Pepper Jack Mac and Cheese,orHomemade Mac and Cheese. Alternatively, swap it for the protein in any of your favorite pasta recipes such asLinguine with Sun-Dried Tomato Sauce,Buffalo Mac and Cheese,or Beef Stroganoff.You can also go low carb and serve the steak with zoodles orspaghetti squash.
• Steak Risotto:Stir chopped steak into any of your favorite risotto recipes likeMushroom Risotto,Parmesan Risotto, or Spinach Risotto– yum!
• Steak Grain Bowls:Add your favorite grains to a bowl and pile them with steak and your favorite veggies. The veggies can be roasted/cooked likeroasted broccoli,cauliflower,Brussels sprouts, orbutternut squash,or raw such as fresh tomatoes, thinly sliced radishes, sprouts etc. or pickled like pickled red onions, carrots, etc. or a combo of all three! You can also top with a fried or soft-boiled egg.
• Steak Baked Potatoes: Poke holes in washed, dried potatoes. Place on a foil-lined baking sheet, lightly brush with oil and sprinkle withkosher salt. Bake for 1 hour or until the potatoes are tender and the skin is crispy. Slice open the potatoes, top with chopped steak and cheese then place back in the oven for 5 minutes or until the cheese melts. Top with sour cream, green onions, etc.
• Steak Eggs:Add chopped steak to scrambled eggs with mozzarella cheese when the eggs are almost set or to this scrumptiousfrittata recipe.
• Steak Wraps: Wrap sliced steak in flour tortillas or flatbread with lettuce, tomatoes, and any other desired veggies/toppings along with something creamy like Greek yogurt.
• Steak Quesadillas: Sandwich steak, cheese, black beans, and cilantro in between two flour tortillas and toast in a skilletto golden, cheesy perfection. Serve withpico de gallo,salsa,salsa verde,and/orguacamole.

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