Paired with a simple fusion of oil, garlic, soy sauce, fresh herbs and savory seasonings, this marinade is both simple and delicious.
- This is great for any steak cut, especially for tougher cuts like skirts, wings or Chucks.
- It is made from ingredients you may have.
- It tenderizes the meat and adds a lot of flavor.
The marinade is perfect for tendering and seasoning steaks. However, I personally don’t pickle slices of steak, such as filet or ribeye (I do like the recipes in this kind of ribeye).
- Tender: Marinates contain acidic ingredients such as wine, vinegar, lemon juice or combinations. Acid can break down the hard fibers of meat. Make it tender.
- smell: Marinates usually contain salt, herbs, aromatics and bold flavors Seasoned meat.
- caramel: Sugar in marinade helps Caramelized Give that beautiful brown shell, we all love it.
Steak marinade ingredients tips
- acid: I like to tenderize the meat with balsamic vinegar, but any vinegar will work. Lemons, limes, pineapple and orange juice are all excellent sours to try!
- Fat: I use olive oil because it has always been the olive oil on my hand, but any light colored oil will work. Oil helps the seasoning stick to the meat and stays tender when cooking.
- smell: Garlic, Worcestershire, soy sauce and dip tube help build flavor in this steak marinated.
- Herbs and spices: Parsley, rosemary, pepper and thyme have a rich and savory flavor and a wonderful aroma. They also help soften the meat and make it more delicious!
change
- Replace low-sodium marinade with coconut amino acids.
- You can add your favorite herbs to the marinade, such as Italian seasoning, seasoning salt or Montreal steak spice.
- No fresh garlic? Use garlic powder instead!
You should always marinate in glass or plastic, not in a metal bowl, as the acid will react with the metal. The freezer bags work well, too, for easy cleaning.
How to make a steak marinade
- Mix all ingredients in a bowl or freezer bag (Full recipe below).
- Add the meat and marinate for at least 1 hour or up to 4 hours (more cut).
- Remove the marinade and grilled steak from the desired flavor.
Store steak marinade
Store the remaining marinade (not touching any meat) in a tightly covered container or jar in the refrigerator and use within 3 days, or freeze it into ice and pop one or two as needed.
My favorite way to enjoy corned steak
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Steak marinade
This steak marinade is tender and adds a delicious kick, creating a juicy and delicious steak every time!
In a glass bowl or freezer bag, mix together olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, two rows of mustard, parsley, rosemary, pepper, thyme, thyme and garlic.
Add 2 pounds of steak and marinate for at least 1 hour or up to 4 hours.
Remove the steak and discard the marinade.
Grill or grill some flavor.
- Steak marinade is perfect for those tougher and cheaper meats.
- Marinate the meat in a non-metal (glass or plastic) container or in a freezer bag in the refrigerator.
- Discard the marinade or boil for a few minutes on roll to ensure it reaches 165°F.
- Freeze the marinade in an ice cube tray so you can pop as little or as much as you can while marinating the steak – this marinade marinate keeps fresh!
Peeling time
- Filet mignon or rib eye do not need to be marinated, but can be marinated for 30-60 minutes to get flavor.
- New York area or cattle lo can be marinated for about 4 hours.
- The ground beef from beef steak, skirt steak, and even Chuck, is thinly sliced and can be marinated for a longer 24 hours (I usually do this the night before dinner the next day).
Calories: 576 | carbohydrate: 18g | protein: 5g | Fatty: 55g | Saturated fat: 8g | Polyunsaturated fat: 6g | Monounsaturated fat: 40g | sodium: 2630mg | Potassium: 481mg | fiber: 2g | sugar: 9g | Vitamin A: 487IU | Vitamin C: 14mg | calcium: 91mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
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