Top Steak Marinade (Print Version)
Make your steak juicy and tender with an awesome mix of soy, balsamic, and spices. Every bite will be packed with flavor.
# Ingredients:
→ Marinade
01 -
1.5–1.8 kg steak, like ribeye, strip, sirloin, or filet mignon
02 -
2 teaspoons garlic powder
03 -
1 teaspoon ground black pepper
04 -
2 tablespoons Dijon mustard
05 -
2 tablespoons brown sugar
06 -
60 ml pineapple juice
07 -
60 ml Worcestershire sauce
08 -
60 ml low sodium soy sauce
09 -
120 ml balsamic vinegar
10 -
120 ml extra virgin olive oil
→ Garlic Herb Butter (optional)
11 -
1 teaspoon fresh rosemary, finely chopped
12 -
1 teaspoon fresh thyme, finely chopped
13 -
2 tablespoons fresh parsley, chopped nice and small
14 -
2–3 garlic cloves, finely minced
15 -
120 g unsalted butter, left out till soft
# Steps:
01 -
Spoon the butter mix onto some plastic wrap or parchment, roll it up snug, then twist both ends to seal. Pop it in the fridge till it gets nice and firm, usually 2–3 hours, then just cut off what you want and toss it over your steak.
02 -
Grab a small bowl and mash softened butter till it's fluffy. Add in the chopped parsley, rosemary, thyme, and minced garlic, then mix it all up till it's evenly blended.
03 -
Move the grilled steak onto a plate and cover it lightly with foil. Let it sit at least 5 minutes before you cut into it—keeps those juices from running out.
04 -
Toss your steaks on direct heat and cook till they're done how you like, turning them every now and then for even grilling.
05 -
Take steak out the bag and wipe it down with paper towels so it isn't too wet—this helps avoid huge flames on the grill.
06 -
Get your grill blazing over medium-high and swipe the grate with a little oil so things don't stick.
07 -
Slip the steak into a sealable plastic bag and pour in the marinade. Squeeze out any air and seal it up tight. Move the steak around so it's coated evenly. Stick it in the fridge for at least 4 hours or as long as 24, flipping it once in a while.
08 -
Grab a large mixing bowl or glass measuring cup, then whisk up olive oil, balsamic, soy sauce, Worcestershire, pineapple juice, brown sugar, Dijon, black pepper, and garlic powder until everything's mixed smooth.
# Notes:
01 -
Steak tastes even better if you let it soak overnight, and don't forget to let it warm up before tossing it on the grill.
02 -
The garlic butter works on bread, potatoes, or even seafood—try it out!