Steak Marinade (Printable)

Savory soy-balsamic marinade with garlic, lemon and rosemary to tenderize and flavor steaks before grilling or searing.

# What You'll Need:

→ Base

01 - 1/2 cup soy sauce
02 - 1/4 cup olive oil
03 - 1/4 cup Worcestershire sauce
04 - 2 tablespoons balsamic vinegar
05 - 2 tablespoons freshly squeezed lemon juice

→ Aromatics & Flavorings

06 - 4 cloves garlic, minced
07 - 1 tablespoon Dijon mustard
08 - 2 tablespoons brown sugar
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely chopped
11 - 1 teaspoon onion powder

# Directions:

01 - In a medium mixing bowl, whisk together soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and lemon juice until fully blended.
02 - Add minced garlic, Dijon mustard, brown sugar, black pepper, rosemary, and onion powder. Whisk until completely incorporated.
03 - Place steaks in a large resealable plastic bag or shallow dish. Pour marinade evenly over steaks, ensuring thorough coating.
04 - Seal bag or cover dish, then refrigerate for a minimum of 2 hours, preferably up to 24 hours for optimal flavor and tenderness. Turn steaks occasionally during marination if possible.
05 - Remove steaks from marinade, pat dry with paper towels, and discard used marinade. Proceed to grill, pan-sear, or broil to desired doneness.

# Expert Tips:

01 -
  • This marinade does more than flavor—it makes steak fork-tender in a way that surprises even picky eaters.
  • It&39;s reliably delicious, and the leftovers make meat-lover friends out of anyone you invite over.
02 -
  • Don&39;t leave the steaks in the marinade more than 24 hours unless you like mushy meat—I learned that after forgetting them overnight on a camping trip.
  • Popping the steaks into the marinade before you head to work means full flavor by dinner with no extra effort.
03 -
  • Patting steaks dry before cooking is key to a caramelized crust—don&39;t skip it.
  • Letting steaks come to room temperature for 20 minutes before hitting the heat makes a world of difference for even cooking.

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