Easy Steak Marinade
This easy Steak Marinade adds just a hint of extra flavor all while making your steak tender and juicy!
Easy Steak Marinade
Steak is the ultimate test of a grill master. If you make a steak well, you won’t need any sides. Although I love a salad and some crusty bread to soak up any juices that run out.
If you make a steak poorly, everyone will ask for the A1 and Heinz 57 sauce!
Start your steak by using this marinade so it’s tender, juicy, and full of flavor.
Use it when you make this Philly Cheesesteak Skillet, these Sheet Pan Steak Fajitas, and even this Steak Fried Rice.
Ingredients Needed
Soy sauce – feel free to use low-sodium soy sauce, tamari, or even balsamic vinegar if you prefer.
Dijon mustard – I love dijon but feel free to use stone ground mustard or yellow mustard if you prefer.
Minced onions – I used dried in this recipe but if you have fresh onions you can use them chopped or grated.
Steak seasoning – Feel free to use your own steak seasoning but I love a homemade one.
Parsley – Fresh is best but if you only have dried it will work out just fine!
Pantry staples – Olive oil, fresh garlic, Worcestershire sauce,
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How to Marinate Steak
First: Combine all the ingredients in a bowl until completely combined.
Second: Add steak(s) to a resealable bag or food-safe container. Pour marinade over the steaks, seal, and refrigerate for 1-4 hours.
Third: Remove steaks from marinade, discard the marinade, and allow the steaks to come to room temperature. Cook steaks as desired.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long do I marinate the steak?
Your steak can marinate marinade for as little as 30 minutes or as long as overnight. The only rule here is to make sure you keep it in an airtight bag/container in the refrigerator while it marinates.
I recommend marinating for 1 hour for best flavor!
Best Ways to Cook Marinated Steak
- Grilling is my favorite way to cook steak.
- Using a skillet is my backup method, if I can’t get outside to grill I will take out a skillet and keep an eye on it
- My biggest tip if you need to use a skillet or griddle is to give it a quick sear on both sides. You could take your steak out of the marinade and do this step first then take it to the grill as well.
- Recommended temperatures for steak: Rare – 125° F, Medium Rare – 135° F, Medium – 145° F (this is the shortest cooking I would recommend), Medium Well – 150° F, Well Done – 160°F. I prefer my steak to be Medium to Medium Well as it will continue to cook for a few minutes while it rests and I feel it will start to get tough the closer to Well Done it gets.
- Which cuts of steak do you want? There is a bit of personal preference in this one, but you want a thick cut with a good balance of marbling (fat running throughout) and a good section of the cow for tenderness; these are the cuts I would recommend: T-Bone, Porterhouse, Rib Eye, Filet Mignon, Top Sirloin, New York Strip, Skirt Steak, and Flank Steak.
- Another tip I will add here is don’t cut it again until it is done cooking and resting.
Tips for No Leftovers
- Use low sodium soy sauce if you are worried about salt intake or follow a low-salt diet.
- Make this marinade a few days ahead of time and even freeze it for 2 months before use (make a double batch).
- Add your favorite herbs if you have different flavor preferences. I like to add extra garlic powder:)
- It’s best to marinate for at least 30 minutes.
- Let the steak rest for 5 minutes before cutting into it.
- Marinating time will vary depending on the thickness and quality of the steak.
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Steak Marinade
Ingredients
- ¼ cup low-sodium soy sauce
- ¼ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tablespoon dijon mustard
- 2 cloves garlic minced
- 1 tablespoon dried minced onions
- 2 tablespoons steak seasoning
- 1 tablespoon fresh parsley finely chopped
Instructions
- Combine all ingredients in a bowl and whisk until combined.
- Add steak to resealable bag or food safe container.
- Pour marinade over steak, seal and refrigerate for 30 minutes to 4 hours.
- Remove steaks, discard marinade and allow meat to come to room temperature.
- Cook steaks as desired.
Notes
- use low sodium soy sauce if you are worried about salt intake or follow a low-salt diet.
- you can make this marinade a few days ahead of time and even freeze it for 2 months before use (make a double batch).
- add your favorite herbs if you have different flavor preferences. I like to add extra garlic powder:)
- it’s best to marinate for at least 30 minutes.
- let the steak rest for 5 minutes before cutting into it.
- marinating time will vary depending on the thickness and quality of the steak.
Nutrition
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