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This easy Steak Marinade tenderizes even the toughest cuts of steak into tender, juicy perfection. Made with only 5 simple pantry ingredients, it’s my go-to recipe for restaurant worthy steaks packed with bold, savory flavor.
This steak marinade began as a simple dinnertime kitchen experiment, but has quickly become a family favorite. I’ve found that tougher, budget-friendly cuts such as skirt, flank, or round steaks benefit most, but this delicious marinade works on all steak, no matter the cut.
What I love most about this marinade is how foolproof it is. Even if you’re a little nervous about cooking steak, this recipe practically guarantees success. It infuses the steak with bold flavor while keeping it tender and juicy. It’s perfectly balanced, enhancing the steak’s natural richness without masking it. The result is consistently delicious steak, no matter the cut or cooking method.
And the best part? This marinade works year-round and for just about any occasion. I’ll throw it on the grill during summer BBQs, or sear it in a cast-iron skillet when it’s too cold to grill outdoors.
Table of Contents
- Key Ingredients
- Secret to the Best Steak Marinade
- How to Make Homemade Steak Marinade
- How long Should Steaks be Marinated?
- Can You Marinate Steak Too Long?
- Do Different Cuts of Steak Require Different Marinating Times?
- Flavorful Variations
- What Are Some Other Uses For Steak Marinade?
- More Amazing Marinades
- Steak Marinade Recipe
Key Ingredients
Here’s what you need to make this easy steak marinade recipe:
- Soy Sauce: Adds umami flavor and saltiness that penetrates the steak. For a gluten-free option, use coconut aminos or tamari
- Vegetable Oil: Helps distribute flavor and keeps the meat from drying out. Olive oil, avocado oil, or canola oil work just as well.
- Garlic: Infuses bold, savory notes into the marinade. Garlic powder can be used as a substitute in a pinch.
- Prepared Mustard: Brings tanginess and a subtle sharpness. Use Dijon mustard for a smoother flavor or spicy brown mustard for an extra kick.
- Balsamic Vinegar: Adds acidity plus a hint of sweetness, helping tenderize the meat while deepening the overall flavor. Possible substitutions include red wine vinegar or apple cider vinegar for more tang.
Other possible additions include, red pepper flakes for heat, brown sugar or honey for more sweetness, or fresh herbs (like rosemary, thyme, or parsley) for brightness.
Secret to the Best Steak Marinade
Every great steak marinade balances the following four elements:
- Acid: Tenderizes tougher cuts of steak (vinegar, citrus juice, or wine).
- Oil: Keeps the meat juicy and promotes deeper flavors (olive oil, avocado oil, vegetable oil).
- Salt and Seasonings: Salt draws flavor into the meat (soy sauce, garlic, mustard, Worcestershire sauce, herbs, and spices).
- Sweet: Balances acidity and enhances browning (honey, sugar, balsamic vinegar)
The secret is to balance all four. Too much acid can make a steak mushy, while too little seasoning leaves it bland. When the four elements work together, you get juicy, delicious steaks every time!
How to Make Homemade Steak Marinade
This simple steak marinade couldn’t be any easier to make! Simply combine the soy sauce, vegetable oil, garlic, mustard, and balsamic vinegar in a medium bowl. That’s it!
If you’re ready to marinate your steak, place the steak in a large zip-lock bag and pour the prepared marinade over the top. Remove as much air from the bag as possible and seal tightly. Allow the steak to marinate in the refrigerator until ready to cook.
How long Should Steaks be Marinated?
Marinating time has a big impact on both flavor and texture. If you’re short on time, 2 hours is enough to make a difference, but for the best results aim for 8-12 hours so the flavors can fully develop without affecting texture.
Can You Marinate Steak Too Long?
Absolutely. While marinating for more than 24 hours may seem like it would add more flavor, it often has the opposite effect. Acidic ingredients (i.e. vinegar, citrus, or wine) can break down the muscle fibers excessively, leading to a mushy, unpleasant texture. The sweet spot is no more than 24 hours, especially if your marinade is acidic.
If you want to prep in advance, you can make the marinade up to 3 days ahead of time and store it in the refrigerator. Simply add the steak a day before cooking.
Do Different Cuts of Steak Require Different Marinating Times?
Yes! The cut of steak you choose determines how long it should marinate:
- Tougher Cuts (flank, skirt, round, chuck): Need more time, about 6-12 hours for maximum flavor and tenderness.
- Tender Cuts (ribeye, New York strip, filet mignon): These cuts are already tender, so 2-6 hours is plenty.
- Moderately Tough Cuts (sirloin, hanger, flat iron): Benefit from 4–8 hours of marinating.
Flavorful Variations
You can easily play around with this marinade by adding different flavors. Here are three of my favorite:
- Mediterranean Steak Marinade: Fresh herbs and citrus brighten the marinade, giving the steak light and vibrant flavor.
- Swap balsamic vinegar for red wine vinegar
- Add 1 tablespoon fresh lemon juice + zest of 1 lemon
- Add 1 sprig of fresh rosemary and 1 teaspoon dried oregano.
- Optional: 1 teaspoon honey for balance
- Spicy Cajun Steak Marinade: Bold, spicy, and perfect for fajitas or served alongside Cajun dirty rice.
- Add 1 tablespoon Cajun seasoning or Creole seasoning.
- Add 1 teaspoon smoked paprika + a pinch of cayenne pepper
- Optional: 1 tablespoon hot sauce (like Tabasco or Crystal).
- Add 1 teaspoon grated fresh ginger + 2 chopped green onions
- Asian-Style Steak Marinade: Flavor: Sweet, savory, and aromatic. Perfect in rice bowls, noodle dishes, or stir-fried with your favorite vegetables.
- Swap balsamic vinegar for rice vinegar
- Add 1 tablespoon sesame oil (reduce the oil by 2 tablespoons)
- Add 2 tablespoons brown sugar or honey
What Are Some Other Uses For Steak Marinade?
While this recipe is designed as the perfect steak marinade, it’s versatile enough to be used in other dishes as well. The combination of savory, tangy, and slightly sweet flavors makes it a handy all-purpose marinade and flavor booster.
Here are some of my favorite ways to repurpose it beyond steak:
- Chicken, Pork, or Lamb: This marinade works beautifully with other proteins besides steak. Try it with grilled chicken skewers, pork chops, or even lamb chops.
- Grilled or Roasted Vegetables: Brush or toss vegetables like mushrooms, zucchini, bell peppers, or eggplant in the marinade before grilling or roasting for a smoky, flavorful side dish.
- Quick Pan Sauce or Glaze: Reserve a couple tablespoons of unused marinade and stir it into a pan with a bit of beef broth or butter. Simmer until slightly thickened for a rich, savory sauce.
More Amazing Marinades
Steak Marinade Recipe
Ingredients
- 1 cup low sodium soy sauce, or tamari for GF
- ½ cup oil, vegetable oil or olive oil
- ¼ cup balsamic vinegar
- 2 tablespoon prepared mustard
- 3-5 cloves garlic, finely minced
- ¼ tsp Freshly ground black pepper, or to taste
Instructions
- In a large mixing bowl, whisk together the soy sauce, vegetable oil, garlic, mustard, balsamic vinegar, and black pepper until well combined.
- Place your steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it's fully coated. Seal the bag (or cover the dish) and flip or stir so the marinade touches all sides of the meat.
- Refrigerate for at least 2 hours, but preferably overnight, to allow the flavors to penetrate deeply into the steak.
- Remove the steak from the marinade and pat dry with paper towels (this ensures a great sear).
- Grill, pan-sear, or broil to your desired doneness. Rest for 5 minutes before slicing.
Notes
- Optional additions: 1-2 tablespoons of Worcestershire sauce (for depth), 1-2 teaspoons brown sugar or honey (for a hint of sweetness), ½ teaspoon red pepper flakes (for heat), or 1-2 teaspoons of fresh herbs (rosemary, thyme, or parsley). See full recipe post for more flavor variations.
- Yield: This recipe makes about 1 ¾ cups of marinade (approximately 14 fluid ounces).
- How much meat will it cover? This amount is enough to fully marinate 2-3 pounds of steak (flank, skirt, sirloin, or similar) in a resealable bag or shallow dish. For leaner or thicker cuts (like tri-tip or London broil), you’ll want to stick closer to 2 pounds so the marinade fully penetrates. For thinner cuts (flank, skirt, flat iron), it can comfortably handle up to 3 pounds.
- Safety Tip: Never reuse leftover marinade or marinade that has come into contact with raw meat.
- This marinade can be made up to 3 days in advance. Keep it stored in an airtight container in the refrigerator until ready to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night for guests and everyone loved the flavors, medium rare of course.
Iโm so glad everyone loved it! Medium rare is the perfect way to enjoy steak – thank you for sharing your feedback!
there is no salt listed in the ingredients!
Hi Normie, the “salt” is in the soy sauce. Hope that clears up any confusion ๐