This Excellent Steak Marinade Recipe Is Flavor Intense & Packed With Tenderizers by John Eckels
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This is one of my go-to steak marinades when I have time to plan ahead and allow the marinade time to do its magic overnight in the refrigerator. The ingredient list is rather simple and most kitchens should have all the ingredients needed for mix up this marinade for steak night. This steak marinade really is excellent and loaded with flavor and ingredients that help tenderize the steak.
To make this beef marinade you will need to gather the following ingredients from your fridge and pantry: olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, fresh lemons for juicing, Dijon mustard, parsley flakes, dried rosemary, black pepper, dried thyme and chopped fresh garlic.
Use this liquid marinade on ribeye, porterhouse, T-bones, New York strips, tenderloin and even chuck steak or round steak. After marinating, cook the steaks like you normally would and enjoy for dinner with your favorite steakhouse side dishes.
Cuisine: American
Prep Time 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 10
Ingredients
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon juice (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon parsley flakes
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon chopped garlic
Recipe Notes
- This marinade recipe makes enough for up to 2 pounds of steak.
- You could easily cut this recipe in half for 1 pound of steak.
- Store the marinade in an airtight container or in a food storage bag.
Here's how to make it:
- Combine all the marinade ingredients in a mixing bowl. Stir together with a wire whisk.
- To use, put one steak in a 1-quart food storage bag and add about 1/4 to 1/2 cup of the marinade. Place steak in the refrigerator for at least 8 hours. Shake bag and turn over at least one time. Remove from refrigerator about 30 minutes prior to cooking. Grill, broil or cast iron fry as you would any steak.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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