Steak Marinade

Except for a short vegetarian stint in my youth, I've always loved a perfectly cooked medium-rare steak. For grilling season this year, I decided to develop an all-purpose marinade that would work for all those cuts of steak that just beg for one, like this flank steak. It's made with simple ingredients you probably already have on hand, and it makes such a difference in the flavor and texture of a steak.

The combination of balsamic vinegar, soy sauce, and brown sugar adds a balance of tangy, savory, and slightly sweet notes that soak right into the meat. A quick marinade time means you don’t have to plan too far ahead, but you’ll still get great results on the grill. I'd use this marinade for grilled chicken or pork too! Serve up your steak with one of these big twice-baked potatoes or this simple green salad and dinner is complete! Here are more steak dinner recipes to grill up next.

What cuts of steak are best for marinating?

Flank steak, skirt steak, and sirloin are great options for marinades because they benefit from added flavor and tenderizing. More tender cuts like ribeye or filet don’t require marinating.

How long should you marinate steak?

Depending on how much time you have, you can marinate steak for as little as 30 minutes or up to 24 hours. After 24 hours, the marinade will start to break down the meat too much, so I don't recommend going any longer. The ideal marinating time, in my opinion, is 4 to 6 hours.

Can you make steak marinade ahead of time?

Yes! Make the marinade, then place it in an airtight container and refrigerate it for up to three days. Add your meat whenever you’re ready!

Do you rinse marinade off before cooking steak?
You shouldn’t rinse the steak, but it’s best to wipe off excess marinade before cooking. This helps the steak sear properly instead of steaming.

Can you reuse leftover steak marinade?

No. If the marinade has touched any raw meat, you'll want to discard it. It isn't safe to use again for more meat.

How To Make Steak Marinade

INGREDIENTS

• Balsamic vinegar: This is the primary acidic component in this marinade. It helps tenderize the meat, especially tougher cuts like flank steak. Flavor-wise, I love balsamic because it adds a slightly sweet, tangy depth with a hint of richness. If you don't have it in your pantry, you can substitute red wine vinegar or apple cider vinegar (you may want to add a pinch of sugar to mimic balsamic’s sweetness though).
• Low-sodium soy sauce: Soy sauce brings salt and umami, which enhances the natural savoriness of the steak. It also helps the marinade penetrate the meat more effectively. Using low-sodium soy sauce keeps the marinade from becoming overly salty (you can always add more salt later to your taste!). If you're gluten-free, you can use tamari instead.
• Brown sugar: This adds a nice sweetness to balance the acidity and salt. It also helps with caramelization when the steak cooks, giving it a flavorful crust. You could also use honey or maple syrup.
• Dijon mustard: Mustard adds a subtle tang and complexity, plus it acts as an emulsifier to help the marinade stay blended. It doesn’t make the steak taste “mustardy,” but it rounds out the flavor nicely. If you don't have dijon on hand, you can use any mustard you've got!
• Garlic: Garlic adds a sharp, savory backbone that infuses into the meat. As it marinates, the flavor mellows and becomes more aromatic. Garlic powder works in a pinch here, too (use 1/4 teaspoon per clove).
• Olive oil: Oil adds richness and helps carry flavors into the meat. It also promotes even browning and prevents sticking during cooking. Any neutral oil like canola or avocado oil will also work well here.

STEP-BY-STEP INSTRUCTIONS

Start by whisking together the vinegar, soy sauce, brown sugar, mustard, and garlic in a 9-by-13-inch baking dish.

Then, slowly whisk in the olive oil until all the ingredients are well combined.

Next, add your steak to the marinade, turning to make sure the whole steak is coated in all that delicious flavor. At this point you can let it marinate for 30 minutes at room temperature while you prepare the grill, or pop it in the fridge for a few hours until you're ready to use it.

When ready to cook, remove the steak from the marinade and pat it lightly with paper towels to remove any excess liquid.

Now it's time to grill! Grill the steak to your desired doneness, then enjoy all that beautiful flavor you just imparted to it!