Steak Marinade Savory Blend (Printer-friendly)
Savory soy-balsamic blend with garlic, lemon and rosemary that tenderizes and flavors steaks for 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 finely chopped fresh rosemary
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 to the bowl. Whisk thoroughly to create a uniform marinade.
03 - Arrange steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring all surfaces are evenly coated.
04 - Seal the bag or cover the dish and refrigerate for a minimum of 2 hours, or up to 24 hours for optimal flavor absorption. Turn steaks periodically if possible.
05 - Remove steaks from the marinade, pat lightly with paper towels to remove excess liquid, and discard the remaining marinade. Cook steaks by grilling, pan-searing, or broiling to your preferred doneness.
# Expert Advice:
01 -
- You can throw it together in minutes with pantry staples, and no one's ever guessed how simple it is.
- The marinade does most of the work overnight—for maximum flavor and a perfectly tender steak with almost no effort.
02 -
- I once left the steaks in the marinade too long (over 24 hours) and the texture turned too soft—timing really matters here.
- Swapping the brown sugar for honey imparted a subtler sweetness and a more pronounced glaze on the meat, which I ended up preferring for grilling.
03 -
- Take the steaks out of the fridge 30 minutes before grilling so they cook evenly.
- Add a teaspoon of crushed red pepper for a subtle heat that doesn’t overpower the savory magic.