The absolute best steak marinade recipe that will quickly become your "go-to" for any cut of beef! Not only does it help tenderize the meat but it also adds a delicious savory flavor. This is the only steak marinade you'll ever need!
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With this recipe for marinating steaks, I have created a tried and tested way of guaranteeing your steak will taste amazing every single time. I often receive emails from my readers telling me how much they love this flavorful grilled steak marinade. We're talking robust flavor that is both easy and quick to prepare. If you're looking to make the best grilled steaks, then this recipe is a must have!
It's important that you marinate steak because not only does it add a lot of flavor, but it also tenderizes the meat making it easier to eat. This marinade works really well on any cut, but it's a great flank steak marinade!
🛒 Ingredients You'll Need
Here's what you'll need to make this steak marinade:
- canola oil
- soy sauce
- red wine vinegar
- Worcestershire sauce
- Dijon mustard
- Fresh lemon juice
- garlic
- ground pepper
The base of this marinade contains oil, red wine vinegar, fresh lemon juice, and garlic. Olive oil or canola oil works best. It works really well on tougher cuts of meat and does a great job breaking down tough muscle fibers. The acidity helps break down the tough fibrous tissues. The oil is an important component to help the flavor transfer into the meat and keep it nice and juicy while it cooks. The combination of dijon mustard, Worcestershire sauce, garlic, and pepper provides a subtle and zesty flavor that all will enjoy!
📋 Steak Marinade - Step-by-Step Instructions
Learning how to properly marinate steak will set you up for success every time. To start, you'll need to combine the marinade ingredients. In a medium bowl, mix the canola oil, soy sauce, red wine vinegar, fresh squeezed lemon juice, Worcestershire sauce, Dijon Mustard, fresh minced garlic, and ground black pepper. Pour the marinade into a gallon Ziplock bag and then add the meat. Shake well, ensuring the meat is well covered.
Regardless of which method you choose, refrigerate for a minimum of 12 hours, preferably 24 hours. After it has finished marinating, remove the meat from the marinade let it rest uncovered in a dish for 15 minutes at room temperature.
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Preheat the grill to a medium-high heat and when hot, place the steak on the grill and sear on each side for 2-3 minutes. Then, lower the heat to medium-low and grill for 7-10 minutes per side, or to desired doneness.
You can also cook the steak in the oven. To do so, preheat the oven to 375°F. Place the meat in an ovenproof dish and cook for 20 minutes, or until desired doneness.
Once done, remove from the heat and let it rest for 3-5 minutes before slicing.
💭 Expert Tips
- I highly recommend marinating the steak for at least 12 hours, if not 24 hours before cooking. The marinade is full of flavor so take the time and don't skip this step.
- What really makes this marinade pop is the lemon juice, red wine vinegar, fresh minced garlic, and Dijon Mustard. I'm telling you, these four ingredients are KEY and pair so perfectly with the oil, soy sauce, and Worcestershire sauce.
- If you opt to cook the steak in the oven, don't cook it in the marinade. If you grill the steak, don't baste it in the marinade it soaked in. It's just not safe due to bacteria growth.
- Try cooking your it in the air fryer or by pan searing on the stove top.
- The steak will be more juicy if you let it rest once you remove it from the heat. Letting it rest before slicing helps make it extra juicy and you want to do everything you can to hold in the juices.
- Make sure you slice against the grain and ensure it is thinly sliced. Using these techniques will result in a more tender steak.
🙋 Frequently Asked Questions
At a minimum, steak should marinate for at least 1-2 hours. For best results, let it marinate the steak overnight, 12-24 hours.
Never marinate steak at room temperature. Doing so significantly increases the risk of bacterial growth that can make you very sick. Always marinate meat either covered or sealed in the refrigerator.
I recommend this technique because the marinade will penetrate deeper into the steak and it will also help tenderize the steak even more.
📖 Other Recipes For The Grill
I tend to cook flank steak a lot because it tastes good on its own, in tacos, or in pasta. If you love grilling as much as I do, then you should check out my Grilled Flank Steak with Mexican Corn Salad. Topping this recipe off with a corn salsa is delicious! I even like to eat it as a snack! These Asian Steak Roll Ups are healthy and keep me full for several hours. I also love making kabobs on the grill. These Italian Marinade Steak and Vegetable Kabobs are perfect for any lunch or dinner. And this Greek Marinated Chicken is hands down the most flavorful and juicy chicken dish! The secret is in the marinade!
🥘 Side Dishes To Serve With Steak
There are so many side dishes that pair well with steak! This Grilled Corn with Cotija Cheese is charred and full of flavor with several seasonings and cheese. And you can never go wrong with Homemade Mashed Potatoes. Creamy and full of flavor, these are easy to whip up in no time! If you're looking for a good salad to pair, check out my Romaine Salad with Homemade Vinaigrette Dressing. It's made with creamy Havarti cheese, crisp bacon, and tossed in a rich vinaigrette dressing. It's the perfect blend of sweet, savory, and crunchy goodness!
My Latest Cookbook
How To Cook Steak
If you love a good steak then you have to check out my cookbook How to Cook Steak: Techniques to Master Selecting, Preparing, and Cooking Steak. Not only are you going to get 65 delicious recipes but this essential steak cookbook teaches you to:
- Know your cuts―Check out at-a-glance steak cut profiles with defining characteristics and ideal cooking methods for various cuts of beef, from flat iron to flank. And, learn the difference between Prime, Choice, and Select grades.
- Prep and store―Find out how to store and prepare the meat before cooking, and discover the best ways to preserve and reheat those delicious leftovers.
- Talk like a butcher―Learn how to shop for meat, understand different grades of beef, and decipher vocabulary like dry aging and grain-fed vs. grass-fed beef.
Steak Marinade Recipe
Ingredients
For Marinade:
- ½ cup canola oil
- ⅓ cup soy sauce
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 1 ½ Tablespoons Worcestershire sauce
- 1 Tablespoon Dijon Mustard
- 2 garlic cloves, minced
- ½ teaspoon black pepper
Steak
- 2 lbs steak, (any cut)
Instructions
Grilling Instructions
- In a medium bowl, mix the canola oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, Dijon Mustard, garlic, and pepper.
- Place the steak in a gallon size Ziplock bag. Expert Tip: If you're not a fan of using plastic bags, you can mix all the steak marinade ingredients in a bowl and then pour the liquid over the steak in a large dish.
- Pour the marinade over the meat, mixing so it's covered thoroughly. Refrigerate for 12-24 hours.
- After the meat has marinated, remove it from the plastic bag and let it rest uncovered for 15 minutes at room temperature.
- Preheat the grill to medium-high heat. Place the steak on the grill and sear on each side for 2-3 minutes.
- Lower the heat and continue to grill for 7-10 minutes per side, or to desired doneness.
- Remove the steak from the grill and let it rest for 3-5 minutes before slicing.
Oven Instructions
- Follow step 1-3 in the grilling instructions above.
- Preheat the oven to 375°F.
- Cook uncovered in an oven safe dish for 20 minutes or until desired doneness.
- Once removed from the oven, let it rest for 3-5 minutes before slicing.
Video
Notes
- I highly recommend marinating the meat for at least 12 hours, if not 24 hours before cooking. The marinade is full of flavor so take the time and don't skip this step.
- What really makes this marinade pop is the lemon juice, red wine vinegar, fresh minced garlic, and Dijon Mustard. I'm telling you, these four ingredients are KEY and pair so perfectly with the oil, soy sauce, and Worcestershire sauce.
- If you opt to cook it in the oven, don't cook it in the marinade. If you grill the steak, don't baste it in the marinade it soaked in. It's just not safe due to bacteria growth.
- Try cooking it in the air fryer or by pan searing on the stove top.
- Insert a meat thermometer at a slight angle on the side of the steak and when it reaches your desired doneness, remove it from the grill or the oven.
- It will be more juicy if you let it rest once you remove it from the heat. Letting it rest before slicing helps make the steak extra juicy and you want to do everything you can to hold in the juices.
- Make sure you slice against the grain rather than parallel. Cutting against the grain will result in a more tender steak.
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Nutrition
Update Notes: This post was originally published in May 2017, but was re-published with updated step-by-step instructions, pictures, and tips in January 2023
Michael Mawbey
Really delicious, best steak I’ve ever eaten.
Amanda Mason
Hi Michael! So glad you loved the marinade and WOW - what a compliment that it's the best steak you've ever eaten!! Please let me know what other recipes of mine you try!!
Guy Ritzman
Very good. I made the marinade as written with the exception of doubling the mustard. The marinade has bold flavors so I knew it wouldn't be a problem. Besides, I like mustard. I used it to marinade a 3 pound top sirloin and poked a couple of dozen deep holes before marinating. I marinated it for 48 hours, patted it dry with paper towels and then stuffed the holes with garlic (about a dozen cloves). I seasoned the roast with salt and pepper and seared it in a cast iron pan then baked it at 225 degrees to 130 degrees internal temp. While the roast was resting, I added a small amount of the marinade (about 1/4 cup) to the pan drippings and made a quick mixed grill of onion, cabbage and red pepper to which I added a bit of salt and chili powder.I will definitely use this marinate again.
Amanda Mason
Hi Guy! I'm SO glad to hear that you liked the steak marinade! Sounds like you put it to good use on the top sirloin! Doubling the mustard was a good variation...I can see how that would really bring out the flavors even more! Let me know what other recipes of mine you try! I'm glad this recipe is worth repeating!!
Paul M
This was a great recipe. I left mine in the fridge for about 30 hours, turning it every few hours. After grilling and resting I cut the steak into thin strips and made steak tacos with it, excellent for a rather easy Sunday night meal.
Amanda Mason
So glad to hear this, Paul! I'm so glad you loved my marinade! It's a family favorite here, too!!
Micki
Excellent flavor! Thought I had red wine vinegar, but had to substitute balsamic. Marinated 9 hrs. Will definitely use this on the future!
Amanda Mason
Nice Micki!! I'm so glad you loved the recipe! Next time, try it with red wine vinegar....so delish!
Art L
Wonderful marinade. I used it on a flat iron steak. Only thing I tampered with is I added a little brown sugar to it which helped to caramelize during cooking. Marinated for 7 hours then grilled. So tasty and tender. Thanks for sharing!
Amanda Mason
Thanks, Art! I'm so glad you loved it! I love the idea of adding the brown sugar! Great ingredient add!!
Nathan
Can i marinate for more then 12 hours? (Work Schedule)
Amanda Mason
Yep! I marinate up to 24 hours and it's even more delicious!
Dotty
Why is it not safe to brush the marinate?
Amanda Mason
Hi Dotty - it's a matter of preference and risk, really. Bacteria will be in the marinade from the raw meat so a lot of people feel they will be brushing on bacteria to cooking meat and they are scared of getting sick. A lot of people, including myself, opt to boil the marinade for 5-7 minutes and then baste it on. The boiling will kill the bacteria.
Michelle
I’ve made this recipe before and it’s fantastic!! Quick question, can I marinade it for more than 24 hours?
Thanks!!
Amanda Mason
Yes - absolutely! Marinate it for 24 hours. I do all the tine! I'm so glad you love it!
D & E
I made this Flank streak and added a few ingredient; red pepper flakes, dash of oregano, dash of granulated garlic and put it in a very hot cast iron pan cooked to medium rare. It was amazing!!! 😋
Amanda Mason
Nice!! Love the adds! And I love that you made it in your cast iron skillet! Sounds amazing...now I want to go make this right now and try that method!!