Steak Marinade Recipe

Two raw steaks fully coated in marinade inside a sealed plastic zip-top bag, laid flat on a white surface for even marinating.

5 from 2 votes

This easy steak marinade transforms budget-friendly cuts into juicy, tender, and flavorful steaks every time. Made with simple pantry staples like soy sauce, balsamic vinegar, mustard, garlic, and oil, it comes together in just minutes for steakhouse-quality results at home.

Prep Time5

Marinating Time (Minimum)2

Total Time2 5

Servings: recipe

Calories: 1223kcal

Chef: Jessica Randhawa

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

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