Description
A bold, savory, and slightly tangy marinade that tenderizes steak and infuses it with mouthwatering flavor, perfect for grilling or pan-searing.
Ingredients
Scale
- ½ cup soy sauce
- ⅓ cup olive oil
- ¼ cup Worcestershire sauce (non-wine-based)
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar or apple cider vinegar
- 2 tablespoons Dijon mustard (optional)
- 3 cloves garlic, minced
- 1 tablespoon brown sugar or honey
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1½ to 2 pounds steak (ribeye, sirloin, or flank)
Instructions
- In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, lemon juice, vinegar, and Dijon mustard (if using).
- Stir in minced garlic, brown sugar or honey, black pepper, onion powder, oregano, and thyme until sugar dissolves and herbs are evenly mixed.
- Place steak in a large zip-top bag or shallow dish and pour marinade over, ensuring full coating. Seal or cover.
- Refrigerate and marinate for at least 1 hour, ideally 4 to 8 hours for best flavor and tenderness.
- Before cooking, remove steak from marinade and let sit at room temperature for 20–30 minutes. Discard leftover marinade.
- Grill, pan-sear, or broil steak to desired doneness, using a meat thermometer to check internal temperature.
- Let steak rest 5–10 minutes before slicing to retain juices.
Notes
Marinate for 4–8 hours for best results; do not reuse raw marinade without boiling; works well with various steak cuts and even other meats or vegetables.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Main Course
- Method: Marinate and Grill
- Cuisine: American
Nutrition
- Serving Size: 1 steak serving
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 75mg