Beef Steak Marinade Recipe

A Beef Steak Marinade adds depth of flavor and helps tenderize the meat, making it juicy, flavorful, and succulent when grilled, pan-seared, or broiled. This marinade is a perfect balance of savory, tangy, and slightly sweet notes, infusing your steak with a rich taste.

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup olive oil (or vegetable oil)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar (or red wine vinegar)
• 1 tablespoon Dijon mustard (optional, for a tangy depth)
• 2 tablespoons brown sugar (or honey for sweetness)
• 4-5 garlic cloves, minced
• 1 tablespoon fresh lemon juice (or lime juice)
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or regular paprika for a milder flavor)
• 1 tablespoon fresh rosemary or thyme (optional, finely chopped)

Instructions:

1. Make the Marinade:

• In a small bowl or a jar, whisk together the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, brown sugar, minced garlic, lemon juice, black pepper, onion powder, and smoked paprika.
• Add the chopped fresh rosemary or thyme for an extra herby flavor if you like.

2. Marinate the Steak:

• Place your beef steaks (such as ribeye, sirloin, strip steak, or flank steak) in a large resealable plastic bag or a shallow dish.
• Pour the marinade over the steaks, making sure they are well-coated.
• Seal the bag (removing excess air) or cover the dish with plastic wrap.
• Marinate in the refrigerator for at least 1-2 hours, but for best results, let it marinate for 6-8 hours or overnight. If you are short on time, even 30 minutes can add flavor.

3. Cook the Steak:

• Remove the steak from the marinade and pat it dry with paper towels. This helps achieve a nice sear.
• Discard the marinade that has been in contact with the raw meat, or bring it to a boil if you plan to use it as a sauce.
• Grill, pan-sear, or broil the steak to your desired doneness. For medium-rare, cook to an internal temperature of 130-135°F (54-57°C).

4. Rest and Serve:

• After cooking, let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.
• Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Tips:

• You can add a bit of heat by including crushed red pepper flakes or a dash of hot sauce.
• For a more intense flavor, use freshly cracked black pepper or coarse salt when seasoning the steak after marinating.
• This marinade works well for various cuts of beef, from tender cuts like filet mignon to tougher ones like skirt or flank steak.

This Beef Steak Marinade is ideal for adding rich, savory flavors to your steaks while keeping them tender and juicy. It’s a versatile recipe that works great for grilling or pan-searing your favorite cuts!