Steak Marinade Recipe
Steak marinades have a rich history, enhancing the flavors of beef for centuries. Originating from Europe, particularly in France and Italy, marinades were initially used for preservation and tenderization.
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Resealable plastic bag or shallow dish
- Grill or grill pan
- Tongs
Ingredients
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons minced garlic
- 2 tablespoons brown sugar
- 1 teaspoon ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 4 (8-ounce) steaks (ribeye, sirloin, or your choice)
Instructions
- In a mixing bowl, combine the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, minced garlic, brown sugar, ground black pepper, dried rosemary, dried thyme, and onion powder. Whisk until well combined.
- Place the steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Preheat your grill to medium-high heat (about 400°F). If using a grill pan, heat it over medium-high heat on the stovetop.
- Remove the steaks from the marinade, allowing any excess to drip off. Place the steaks on the grill and cook for about 4-6 minutes per side, depending on your desired doneness. Use tongs to flip the steaks only once for even cooking.
- Once cooked, remove the steaks from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak. Serve with your favorite sides and enjoy!