I’m so excited to share this grilled steak marinade recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The key to a great grilled steak is a flavorful marinade, and this one has just the right balance of tangy and savory.
It’s perfect for a summer barbecue or a weeknight dinner. My kids love helping me mix up the marinade and watching the steaks cook on the grill. The smell of sizzling steak is just incredible, and it makes everyone’s mouth water in anticipation.
This recipe is also super healthy, as it uses olive oil, garlic, and herbs to add flavor without adding extra calories. I like to serve it with a side of roasted vegetables or a salad for a well-rounded meal. My husband even requests this dish for his birthday dinner every year!
It’s just that good. I’ve experimented with different types of steak over the years, but I find that ribeye or strip loin work best with this marinade. The acidity in the marinade helps to break down the proteins in the meat, making it tender and juicy.
I’ve even used this marinade on chicken breasts or pork chops with amazing results. It’s really versatile, so don’t be afraid to experiment and find your own favorite combinations.
Classic Grilled Steak Marinade
4.6 from 1120 votes
This marinade infuses steak with savory, tangy, and slightly sweet flavors while tenderizing the meat. It uses pantry staples like soy sauce, olive oil, and garlic for a robust and reliable result.
1In a mixing bowl, whisk together soy sauce, olive oil, balsamic vinegar, brown sugar, minced garlic, black pepper, and dried rosemary until the sugar is fully dissolved.
2Place your steak in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring all surfaces are coated.
3Seal the bag or cover the dish and refrigerate for at least 3 hours, or up to 8 hours for deeper flavor.
4Turn the bag or steak occasionally to distribute the marinade evenly.
5Remove the steak from the marinade and let it rest at room temperature for 20 minutes while preheating your grill to high heat (about 450°F to 500°F).
6Grill the steak for 4 to 6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F, and the exterior has a nice char.
7Transfer the grilled steak to a cutting board and let it rest for 5 minutes before slicing against the grain.
8This resting period allows the juices to redistribute, ensuring a tender and flavorful result.
For best results, use a tender cut like ribeye or sirloin. Discard any leftover marinade that has been in contact with raw meat.
Watch Video Of How Classic Grilled Steak Marinade Works
This grilled steak marinade recipe is always a crowd-pleaser, whether you’re serving it at a backyard barbecue or a family dinner night. One of my favorite things about this recipe is how well it stores – you can make the marinade ahead of time and store it in an airtight container in the fridge for up to 3 days.
When you’re ready to serve, simply pour the marinade over your steak and let it sit for at least 30 minutes before grilling. For leftovers, you can store any remaining steak in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.
❓ Frequently Asked Questions About Grilled Steak Marinade
Q: What type of steak works best with this marinade?
A: Ribeye or strip loin are great options because they have a good amount of marbling, which helps them stay juicy when cooked on the grill.
Q: Can I use this marinade on chicken or pork?
A: Yes, you can definitely use this marinade on chicken breasts or pork chops. Just adjust the cooking time accordingly based on the thickness of the meat.
Q: How long should I marinate the steak?
A: I recommend marinating the steak for at least 30 minutes, but you can let it sit for up to 2 hours if you have time. The longer it sits, the more flavorful it will be.
Q: Can I grill indoors?
A: While it’s possible to grill indoors using an indoor grill or grill pan, I highly recommend using an outdoor grill if possible. The smoky flavor from an outdoor grill is hard to replicate indoors.
Q: What if I don’t have fresh herbs? Can I use dried herbs instead?
A: You can use dried herbs as a substitute in a pinch, but keep in mind that they won’t have quite the same depth of flavor as fresh herbs. If possible, try to use fresh herbs for the best results.
This classic cornbread uses white cornmeal for a tender crumb and mild corn flavor. It pairs perfectly with chili, soups, or as a side for barbecue. The golden …
A creamy, savory hot clam dip perfect for parties and gatherings. This warm appetizer combines tender clams with a rich, cheesy base and a hint of garlic. Serve…
This classic potato salad is a staple for picnics and barbecues. It features tender potatoes and hard-boiled eggs in a creamy, tangy dressing. Simple to prepare…
A moist and tender cake infused with root beer flavor, topped with a creamy root beer frosting. This dessert captures the classic taste of a root beer float in …
