BeefCuisineGrilledItalianMainsMeatQuick & Easy

Beef Steak Marinade

20 mins Cook
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NomNom Recipes 28 2

It’s just a great steak marinade that adds juiciness and flavor to turn an affordable steak into a “wow!” transformation. It infuses that extra flavor without overpowering the natural beef flavor and tenderizes.
The meat is perfect for any type of steak – on the grill or in the pan!

Beef Steak Marinade
Beef Steak Marinade- NomNomWow

Beef Steak Marinade

Steak is like wine: the more you spend, the better. Juicier, tastier and tender, with no random tendons all over the place.

While we all wish we could enjoy good quality beef every time we crave a steak, the reality is most of us can’t!

But you can turn your everyday steak into something as delicious (in my opinion) as a good steak by using a good steak marinade!

When to marinate a steak?

Use this marinade for economical steaks, it will tenderize the meat and add flavor. Don’t use it for expensive premium steaks!

It’s actually easy to make a marinade that adds flavor to your steak. But making a marinade that enhances the steak without adding too much flavor is more difficult. You want your steak to taste like mostly (gasp, shock!) beef. Don’t be overwhelmed by the flavor of the marinade!

What goes in Beef Steak Marinade

Here are the ingredients you need to make a steak marinade. Use this marinade on any affordable steak – don’t use it on expensive steaks, it will be a waste! !

Here’s why this combination of ingredients will make your steak plump, juicy and delicious:

  • Balsamic vinegar – a tenderizing ingredient because it is acidic (breaks down fibers in meat);
  • Soy Sauce – a flavorful liquid that acts as a brine, Keep the steak hydrated. It doesn’t give this steak an Asian flavor, we just used a little!
  • Dijon Mustard – light flavor, slightly thickens the marinade so it coats the steak better (and marinates it more effectively instead of worrying about turning the steak too often);
  • Flavor – All other ingredients! Worcestershire has a very strong flavor, so it only takes a little to add a salty flavor to foods.

How to marinate steak

I always marinate my steaks in a ziplock bag, which I admit is not eco-friendly, but it’s the most efficient way to marinate steaks as it evenly coats the steak with a relatively small amount marinade.

If you want to switch to a container, use a glass or other non-reactive container, I advise you to double the marinade.

How long is the steak marinated?
12 to 24 hours is best. You can also freeze it right away – then it will marinate while it thaws!

I always marinate my steaks in a ziplock bag, which I admit is not eco-friendly, but it’s the most efficient way to marinate steaks as it evenly coats the steak with a relatively small amount marinade.

If you want to switch to a container, use a glass or other non-reactive container, I advise you to double the marinade.

How long is the steak marinated?
12 to 24 hours is best. You can also freeze it right away – then it will marinate while it thaws!

Fry or grill this and marvel at how juicy and easy your steaks turn out! !

A steak marinade infuses the steak with enough flavor that you don’t need to serve it with the sauce. But I couldn’t resist adding a little garlic butter on top!

You can also serve it with a creamy mushroom sauce or a creamy pepper sauce, or even a gravy.

As for the sides, pictured are buttered baby potatoes and a classic parmesan arugula/rugula salad. Here are more tips on the big side!

SIDES FOR STEAK DINNER

So…who wants a steak dinner?

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Beef Steak Marinade

Beef Steak Marinade

maimoona
It's just a great steak marinade that adds juiciness and flavor to turn an affordable steak into a "wow!" transformation. It infuses that extra flavor without overpowering the natural beef flavor and tenderizes. The meat is perfect for any type of steak - on the grill or in the pan!
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

Ingredients

  • 2 steaks , economical (Note 1)

  • MARINADE

  • 1 tsp Dijon mustard

  • 1/2 tsp minced garlic (1 large garlic clove)

  • 1/2 tsp onion powder (or sub with garlic powder)

  • 1 tbsp soy sauce (Note 2)

  • 1 tbsp oil (I use olive oil, but any oil is fine)

  • 1 tbsp Worcestershire sauce

  • 1 tbsp balsamic vinegar

  • Black pepper

Instructions

1
Mix mustard, garlic and onion powder together. Then mix the rest of the ingredients.
2
Marinate the beef overnight (12 to 24 hours) in a ziplock bag with the marinade.
3
Remove from refrigerator 30 minutes before cooking to allow it to come to room temperature - key to evenly cooking steaks. Shake off excess marinade.
4
Oil the grill and heat over high heat until very hot - you should see some smoke. Or heat a skillet over high heat to very hot, then add oil - it will heat up almost instantly.
5
Add a steak. For steaks 2 cm / 3/4" thick, cook the first side for 2 minutes, then flip and cook the other side for 2 minutes (52°C/125°F pink, see table below for other cooking temperatures.) ( Note 3 )
6
Remove from skillet on griddle, cover loosely with foil and let stand 5 minutes. Serve! I can't resist garlic butter - see recipe in notes.

Notes

Steak Pick: Use this for any prime steak, not prime steak. In general, most steaks bought from supermarkets are what I consider good value for money. Basically, the more you pay, the better the steak! Remember, it's not just the cut of your steak that determines quality. There are different qualities for the same steak. My sirloin at the butcher's is almost double the price at the supermarket. I'll never be the one from the bacon store! Be sure to use GRILL steak. Any steak suitable for grilling will work for this. Soy sauce - use regular everyday soy sauce. I use Kikkoman. Do not use light soy sauce (too salty), soy sauce or dark soy sauce (too salty) The internal temperature of the cooked steak. The most popular (and my personal preference) is medium rare. Cooking times vary greatly depending on the thickness of the cut. Garlic butter: 100g/1 stick soft unsalted butter, 1 small clove finely minced garlic (preferably press), 3/4 tsp salt, 1/4 cup chopped parsley. Mix and form sausages on parchment paper. Roll and squeeze the ends several times until a neat log forms. Cool until firm, slice and serve. Nutritional value per serving based on 400 g/14 oz bone-in steak (T-bone, approximately 300 g/10 oz boneless), excluding butter.
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