Steak Marinade Recipe
This easy steak marinade uses pantry staples like soy sauce, Worcestershire, garlic, and a splash of apple cider vinegar to make tender, juicy steak with big savory flavor. Great for grilling, broiling, cast iron, or kabobs.
Calories 2087kcal
Ingredients
- 1/3 cup low-sodium soy sauce
- 1/4 cup olive oil, avocado oil, canola oil, or another neutral oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar packed
- 1 tablespoon apple cider vinegar
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt optional
- 1 1/2 to 2 pounds steak (sirloin, flank, skirt, flat iron, hanger, London broil, tri-tip, steak tips, or kabobs)
Instructions
- Mix the marinade. In a bowl or large measuring cup, whisk together the soy sauce, oil, Worcestershire sauce, brown sugar, apple cider vinegar, garlic, onion powder, black pepper, smoked paprika, and salt, if using.
- Add the steak. Place the steak in a zip-top bag or shallow dish. Pour the marinade over the steak and turn to coat it well.
- Refrigerate. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or longer depending on the cut (see notes).
- Remove and dry the steak. Take the steak out of the marinade and let the excess drip off. Pat the steak very dry with paper towels before cooking. This is important because wet steak steams instead of sears.
- Cook the steak. Grill, broil, or sear the steak in a hot cast iron skillet until it reaches your preferred doneness (130 to 135°F for medium-rare, 140 to 145°F for medium).
- Rest and slice. Let the steak rest 5 to 10 minutes before slicing. For flank, skirt, and hanger steak, slice thinly against the grain.
Notes
Marinating time: 30 minutes minimum; 4 to 8 hours is the sweet spot for most everyday steaks. Do not exceed the maximum times in the chart above, since the vinegar can soften the surface if it sits too long.
Scaling: This batch coats about 2 pounds of steak. For four 6-ounce steaks (about 1 1/2 pounds), use the full batch (or about three-quarters of it), just make sure every piece is well-coated.
Substitutions: Tamari for gluten-free or coconut aminos for soy-free in place of the soy sauce; balsamic or lemon juice in place of the apple cider vinegar.
Make-ahead and storage: Mix and refrigerate the marinade up to 3 to 5 days before it touches raw meat, or freeze up to 2 months. Never reuse marinade that has touched raw steak; set some aside first if you want it for basting.
Nutrition
Calories: 2087kcal | Carbohydrates: 41g | Protein: 146g | Fat: 151g | Saturated Fat: 50g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 86g | Cholesterol: 415mg | Sodium: 4450mg | Potassium: 2530mg | Fiber: 2g | Sugar: 28g | Vitamin A: 628IU | Vitamin C: 8mg | Calcium: 162mg | Iron: 16mg
