Tastiest Marinade for Steak
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We love a good steak in this house. When I make a marinade for steak, I mix Dijon mustard, balsamic vinegar, garlic, soy sauce and Worcestershire sauce. It takes just 5 minutes to whip up.
I give sirloin and filet mignon a short soak in the refrigerator. Flank and skirt can stay in there for several hours or overnight, but a tender steak can go mushy if it’s left too long in this vinegar-based mixture, so you’ll need to adjust the marinating time depending what cut you’re working with.
Steak Marinade at a Glance
- Prep time: 5 minutes
- Marinating time: 20 to 30 minutes for tender steaks; several hours or overnight for less tender cuts
- Servings: 4 steaks
- Main ingredients: Dijon mustard, garlic, soy sauce, olive oil, balsamic vinegar and Worcestershire sauce
Why You’ll Love This Steak Marinade
- Quick to mix: The marinade takes just a few minutes to prepare.
- Works with different cuts: You can give tender steaks a short marinating time or leave less tender cuts in the refrigerator for longer.
- Easy to adjust: I use Dijon here, but another prepared mustard works too, and you can play with the other ingredients too, perhaps adding something spicy or more sweetness.
Ingredient Notes
- Dijon mustard: I used 2 teaspoons of country Dijon, which is a grainy version, not classic Dijon which is smooth. Another prepared mustard is fine if Dijon isn’t your favorite, though the flavor will change. I sometimes use wholegrain mustard.
- Garlic: Mince the garlic cloves so they mix through the marinade.
- Soy sauce and Worcestershire sauce: These bring plenty of salt, so I add any extra salt sparingly if at all.
- Balsamic vinegar and olive oil: Use ¼ cup (60 ml) of each.
- Steaks: Use sirloin, strip steaks, flank, T-bone or your favorite kind. Their cooking time will depend on their cut and thickness.
How Long Should Steak Marinate?
For a tender cut such as sirloin or filet mignon, I usually allow about 20 to 30 minutes in the fridge. I give less tender cuts such as flank or skirt steak several hours or leave them overnight. I wouldn’t leave an already-tender steak in this vinegar-based marinade overnight, because a long soak can affect its texture and give it a mushy consistency.
Add the steak and marinade to a shallow glass dish or a food-safe bag, cover or seal it and refrigerate it. It’s important to flip the steak during a longer marinating period so both sides spend time in the liquid. FoodSafety.gov advises marinating meat in the refrigerator, including when you only need a short time.
How to Cook the Marinated Steak
Lift the steak from the marinade and let the excess drip off. Grill, broil (grill) or pan-cook it according to the cut and thickness you have. A food thermometer is the reliable way to check it; the USDA recommends 145°F (63°C) followed by a 3-minute rest for whole cuts of beef. Discard the marinade that touched the raw meat.
You don’t need to bring the steak to room temperature before cooking it.
Handy Equipment
- Measuring cups and spoons: To measure the ingredients for the marinade.
- Mixing bowl: For combining the marinade before pouring it over the steaks.
- Whisk: To mix the oil, vinegar and other ingredients together.
- Shallow glass dish: Make sure you’re using one that’s large enough to hold the steaks and cover it before refrigerating.
- Food-safe resealable bag: An alternative to the glass dish. You can use more than one bag if needed to fit all 4 steaks.
- Tongs: To lift the steaks out of the marinade and flip them as they cook.
Steak Marinade FAQs
Yes, for flank or skirt steak. Keep it covered in the refrigerator overnight. For a tender cut such as filet mignon or rib-eye, I stick to 20 to 30 minutes so the vinegar doesn’t soften the surface too much.
Yes. Any prepared mustard will work, though it will change the flavor of the marinade.
I recommend keeping it in the refrigerator, even for a short 20 to 30 minute marinade.
Discard marinade that has touched raw steak. If you want some as a sauce, set a portion aside before adding the meat.
Tastiest Marinade for Steak
Ingredients
- 2 teaspoons prepared Dijon mustard
- 2 garlic cloves, minced
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) balsamic vinegar
- ¼ cup (60 ml) Worcestershire sauce
- Salt and black pepper, to taste
- 4 steaks
Method
- Whisk the mustard, garlic, soy sauce, olive oil, balsamic vinegar and Worcestershire sauce together. Season with black pepper and a little salt.
- Put the steaks in a shallow glass dish or resealable food bag. Pour the marinade over them and flip them to coat.
- Cover or seal and refrigerate tender steaks for 20 to 30 minutes. For flank or skirt steak, refrigerate for several hours or up to overnight. Flip the steaks halfway through a longer marinating time.
- Lift the steaks from the marinade and let the excess drip off.
- Cook the steaks to your preferred doneness with your preferred cooking method. Discard the marinade that touched the raw beef.
Notes
- I like Dijon here, but another prepared mustard is fine.
- The recipe makes about 1 cup (250 ml) of marinade.
- Keep the steaks in the refrigerator while they marinate, including for the short marinating time.
This marinade takes just 5 minutes to mix. Choose the marinating time to suit your steak, keep it refrigerated and discard the liquid after removing the meat.
More Beef and Marinade Recipes
The Japanese teriyaki beef sticks use soy sauce, honey and ginger for an Asian flavor and my Malaysian satay recipe has a spiced marinade and delicious peanut sauce. You might also like to try some of my chicken marinades or this low carb steak marinade.
