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Four steaks marinating in a glass baking dish.
Victoria Haneveer

Tastiest Marinade for Steak

I love the combination of these marinade ingredients with sirloin or flank steak. It takes just 5 minutes to mix, so the only planning is how long your cut needs in the fridge.
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Prep Time 5 minutes
Cook Time 0 minutes
Marinating Time 30 minutes
Total Time 35 minutes
Servings: 4 steaks
Course: Marinade
Ingredients Method Notes

Ingredients
 

For the Marinade
  • 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
To Serve
  • 4 steaks

Method
 

  1. Whisk the mustard, garlic, soy sauce, olive oil, balsamic vinegar and Worcestershire sauce together. Season with black pepper and a little salt.
  2. Put the steaks in a shallow glass dish or resealable food bag. Pour the marinade over them and flip them to coat.
  3. 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.
  4. Lift the steaks from the marinade and let the excess drip off.
    5. If you have 15 minutes, leave it on a rack in the refrigerator to help the surface dry. Pat it dry before cooking for a better sear. There’s no need to bring the steak to room temperature first.
  5. 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.