Grilled Steak Marinade
A rich, savory grilled steak marinade made with pantry staples that turns any cut into the most tender, juicy, flavor-packed steak. Works on strips, sirloin, flank, skirt, and tri-tip.
Servings: 4 people
Ingredients
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 2 tablespoons lemon juice
- 5 cloves garlic minced (about 2-3 tablespoons)
- 2 tablespoons Worcestershire sauce
- 1 to 2 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 pounds New York strip steaks (or other steak of choice)
Instructions
- Whisk together the olive oil, soy sauce, lemon juice, garlic, Worcestershire, honey, garlic powder, and onion powder in a small bowl until combined.
- Place the steaks in a large zip-top bag and pour the marinade over them. Press out as much air as possible, seal the bag, and gently massage to coat the meat.
- Refrigerate for at least 6 hours and up to 24 hours, flipping the bag once halfway through if possible.
- Set the steaks on the counter for 20 to 30 minutes to come to room temperature before grilling. Preheat your grill to medium-high heat (350°F to 400°F).
- Remove steaks from the marinade and discard any leftover marinade. Grill 5 to 7 minutes per side for medium-rare on a 1- to 1½-inch steak, or use the doneness chart in the post to hit your preferred temp.
- Transfer to a plate or cutting board, tent loosely with foil, and rest for 5 to 10 minutes. Slice against the grain and serve.
Notes
- Marinating time: Six to twelve hours is the sweet spot for flavor without mushy texture. Up to 24 hours is fine, but skip going longer than that.
- For a sauce: Set aside ¼ cup of the marinade before adding the steak if you want to brush it on while grilling or drizzle after.
- Cuts that work: Strips, sirloin, flank, skirt, and tri-tip all work beautifully. Slice flank and skirt against the grain. Ribeye and filet are flavorful enough to skip the marinade if you prefer.
- Easy variations: Swap part of the lemon juice for balsamic vinegar for a richer profile, add a teaspoon of fresh thyme or rosemary, or use brown sugar in place of honey.
- Doneness: Pull steaks 5°F before your target temp; they'll continue cooking as they rest.
- Storage: Cooked steak keeps in the fridge for up to 3 days; reheat gently in a skillet. Steak can also be frozen in the marinade for up to 3 months and will marinate as it thaws.
Nutrition
Calories: 534kcal | Carbohydrates: 6g | Protein: 48g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 181mg | Sodium: 647mg | Potassium: 786mg | Fiber: 1g | Sugar: 3g | Vitamin C: 3mg | Calcium: 63mg | Iron: 4mg
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