Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Beef Steak Marinade Recipe
That is simply a superb beef steak marinade that provides juiciness and flavour into steaks, remodeling economical steaks from simply okay to “wow!”. It injects further flavour with out overpowering the pure flavour of beef, and makes the meat tender.
Terrific for any kind of steak – for grilling or pan searing!
Beef Steak Marinade
Steaks are like wine – the extra you spend, the higher they’re. Juicier, extra flavour, extra tender, no random bits of sinew all through.
And as a lot as we’d all like to have the ability to splurge on premium high quality beef each time now we have a hankering for steak, the fact is that the majority of us can’t!
However you can flip day-after-day beef steaks into one thing that tastes nearly as good as a premium lower (in my humble opinion) by utilizing an excellent beef steak marinade!
When do you have to marinate steak?
Use this marinade for economical steaks – it’s going to make the flesh extra tender and add flavour. Don’t use this for costly, prime grade beef steaks!
This steak marinade makes steaks juicier and enhances the flavour moderately than overpowering the pure flavour of beef!
It’s truly straightforward to make marinades that infuse flavour into steaks. But it surely’s more durable to make marinades that improve with out including an excessive amount of flavour into the steak. You need the steak to style primarily of (gasp, shock horror!) BEEF. Not overwhelmed by marinade flavour!
What goes in Beef Steak Marinade
Right here’s what you want for the Steak Marinade. Use this marinade for any economical steak – don’t use for costly steaks, that may be a waste!!
Right here’s why this mix of elements makes your steak plump, juicy and provides flavour:
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Balsamic vinegar – the tenderising ingredient, as a result of it’s acidic (which breaks down meat fibres);
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Soy sauce – the salty liquid to behave because the brine so the steak retains moisture. It doesn’t make this steak style Asiany, we solely use a bit!
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Dijon Mustard – a contact of flavour and to thicken the marinade barely so it coats the steak higher (thus marinates it extra successfully, moderately than having to fret about turning the steak repeatedly);
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Flavour – all the opposite elements! Worcestershire is fairly intense in flavour so that you solely want a bit so as to add savoury flavour into issues.
Learn how to marinate steak
I at all times marinate my steak in ziplock baggage which I acknowledge is just not environmentally pleasant, however it’s the best technique to marinade steak as a result of it retains the steak evenly coated with a comparatively small quantity of marinade.
If you wish to use a container as a substitute, use a glass or different non reactive container and I’d suggest doubling the marinade.
How lengthy to marinate steak?
12 to 24 hours is finest. You too can freeze it instantly – then it’s going to marinate because it thaws!
Pan fry or grill it, and marvel at how JUICY and FLAVOURFUL your steak is!!
The steak marinade injects sufficient flavour into the steak such that you simply don’t have to serve this with a sauce. However I couldn’t resist including a smidge of garlic butter on high!
You may additionally serve it with a Creamy Mushroom Sauce or Creamy Peppercorn Sauce, and even gravy.
As for sides, it’s pictured with buttered child potatoes and a basic Rocket/Arugula Salad with Shaved Parmesan. Listed here are some extra options for excellent sides!
Sides for Steak Dinner
So….who’s within the temper for a STEAK DINNER now? 🙂 – Johnsat x
Watch the best way to make it
Ingredients
- 2 steaks , economical (Note 1)
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic (1 large garlic clove)
- 1/2 tsp onion powder (or sub with garlic powder)
- 1 tbsp soy sauce (Note 2)
- 1 tbsp oil (I use olive oil, but any oil is fine)
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Black pepper
Instructions
- Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
- Place beef in a ziplock bag with Marinade and marinade overnight (12 – 24 hours).
- Remove from the fridge 30 minutes before cooking to bring to room temperature – key for even cooking of steaks. Shake off excess marinade.
- Brush BBQ Grills with oil, then heat on high heat until is really hot – you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil – it will heat almost instantly.
- Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
- Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
- Serve! I couldn't resist garlic butter – see recipe in notes.
Notes
1. Choosing steak: Use this for any good value cut of steak, not prime cuts. Typically, most steak cuts purchased in supermarkets are what I would consider good value steaks. Basically, the more you pay, the better the steak!
And remember, it’s not just the steak cut that determine quality. There are different grades for the same cut of steak. Rib Eye at my butcher costs almost twice as much as it does at the supermarket. I would never marinade the one from the butcher!
Make sure you use a GRILLING steak. Any cut of steak suitable for grilling is great for this.
2. Soy sauce – use an all purpose, normal soy sauce. I use Kikkoman. Do not use light soy sauce (too salty), tamari or dark soy sauce (too much flavour)
3.Internal temperature of cooked steak. The most popular (and my personal preference) is medium rare. Cook times differ drastically depending on how thick your cut is.
4. Garlic butter: 100g / 1 stick unsalted softened butter, 1 small garlic clove very finely minced (using crusher is best), 3/4 tsp salt, 1/4 cup finely chopped parsley. Mix together, place on baking paper to form a log. Roll up then twist ends tightly repeatedly until it forms a neat log. Refrigerate until firm, cut to serve.
5. Nutrition per serving for a 400g/14oz bone in steak (T-bone, ~300g/10oz exc bone), excluding butter.
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