This is just an excellent beef steak marinade that adds juiciness and flavour into steaks, transforming economical steaks from just ok to “wow!”. It injects extra flavour without overpowering the natural flavour of beef, and makes the meat tender.
Terrific for any type of steak – for grilling or pan searing!
Beef Steak Marinade
Steaks are like wine – the more you spend, the better they are. Juicier, more flavour, more tender, no random bits of sinew throughout.
And as much as we’d all like to be able to splurge on premium quality beef every time we have a hankering for steak, the reality is that most of us cannot!
But you can turn every day beef steaks into something that tastes as good as a premium cut (in my humble opinion) by using a great beef steak marinade!
When should you marinate steak?
Use this marinade for economical steaks – it will make the flesh more tender and add flavour. Do not use this for expensive, prime grade beef steaks!
This steak marinade makes steaks juicier and enhances the flavour rather than overpowering the natural flavour of beef!
It’s actually easy to make marinades that infuse flavour into steaks. But it’s harder to make marinades that enhance without adding too much flavour into the steak. You want the steak to taste mainly of (gasp, shock horror!) BEEF. Not overwhelmed by marinade flavour!
What goes in Beef Steak Marinade
Here’s what you need for the Steak Marinade. Use this marinade for any economical steak – do not use for expensive steaks, that would be a waste!!
Here’s why this combination of ingredients makes your steak plump, juicy and adds flavour:
Balsamic vinegar – the tenderising ingredient, because it’s acidic (which breaks down meat fibres);
Soy sauce – the salty liquid to act as the brine so the steak retains moisture. It does not make this steak taste Asiany, we only use a bit!
Dijon Mustard – a touch of flavour and to thicken the marinade slightly so it coats the steak better (thus marinates it more effectively, rather than having to worry about turning the steak regularly);
Flavour – all the other ingredients! Worcestershire is pretty intense in flavour so you only need a bit to add savoury flavour into things.
How to marinate steak
I always marinate my steak in ziplock bags which I acknowledge is not environmentally friendly, but it is the most effective way to marinade steak because it keeps the steak evenly coated with a relatively small amount of marinade.
If you want to use a container instead, use a glass or other non reactive container and I would recommend doubling the marinade.
How long to marinate steak?
12 to 24 hours is best. You can also freeze it immediately – then it will marinate as it thaws!
Pan fry or grill it, and marvel at how JUICY and FLAVOURFUL your steak is!!
The steak marinade injects enough flavour into the steak such that you don’t need to serve this with a sauce. But I couldn’t resist adding a smidge of garlic butter on top!
You could also serve it with a Creamy Mushroom Sauce or Creamy Peppercorn Sauce, or even gravy.
As for sides, it’s pictured with buttered baby potatoes and a classic Rocket/Arugula Salad with Shaved Parmesan. Here are some more suggestions for great sides!
Sides for Steak Dinner
So….who’s in the mood for a STEAK DINNER now? 🙂 – Nagi x
Watch how to make it
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Beef Steak Marinade
Ingredients
- 2 steaks , economical (Note 1)
Marinade
- 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.
Recipe Notes:
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.Nutrition Information:
Originally published June 2016. Updated 2020 with new photos and brand new video! No change to recipe.
My favourite back-pocket marinades
These are the ones I use over and over again, made with pantry staples with lots of sub options!
And more steak recipes
Also try this Mushroom Gravy (this is a seared chicken recipe, just switch the chicken with steak) or the onion gravy in this sausage recipe (just directly switch the sausages with steak).
Life of Dozer
Suffice to say he didn’t stray too far the whole time I was photographing and filming this steak….😂
Such a nice recipe. Will definitely make this again. They are nice article post. Thanks for sharing more details.
I’m so happy you enjoyed it Ravin ❤️
would you use this marinade on a cut of aged porterhouse? Or is it better just to season and cook a more expensive cut?
Hi Kate, I wouldn’t use it on an expensive cut of beef, it’s more suited to cheaper cuts. N x
Hi Nagi, I’ll try it. So… Blade and Rump cuts? Any other cheap cuts I should look out for?
Yes they will be perfect Sandra! Any cheaper cut of grilling steak is great here – N x
We were grilling tonight, so perfect timing to see this today! It’s exactly as the recipe states: really flavorful but doesn’t over pour the taste of the meat. Can’t wait to make this again!
I’m so glad you enjoyed it Renee!!
Just devine…a great way to enhance, but not overpower, the flavour of the beef. Really moorish. Will definitely make this again. Thank you! 😀
I’m so glad you enjoyed it Kirsty! N x
My hubby requested steak for his birthday dinner, and this recipe popped up in my search. It was just what I was looking for! Just enough flavor but not so much as to overpower the meat flavor. The steak stayed tender, and all 4 kiddos said it was yummy, too. Everyone, especially hubs, was happy. A definite keeper! Thanks for sharing!
Winner! That’s awesome Arlene – N x
When my husband asked me to marinate some Tbones, my response was, “all marinades taste like exactly what they are: soy sauce, Worcestershire, and vinegar.”
But, I thought, if anyone is going to have a good marinade recipe, it’s going to be Nagi.”
I was not wrong. This recipe is fantastic! I didn’t even taste the ingredients – all I tasted was beautiful steak flavour, and the steak was soooo tender.
Thanks for another hit, Nagi!
That’s so great to hear Stella, you’ve totally been converted! 🙂
Best marinade for steak !! Very tasty. Steak was very jucy and tender . Thanks.
I’m so glad you loved it Leah!
We loved this marinade! Grilled the steaks and served them with your Strawberry Avocado Salad. I didn’t make the butter this time but will definitely try it the next time! Both of these will be remade again and again I’m sure. Thanks Nagi!
Perfect Christianne!!
Loved the humour and sense of care for Dozer and people. Best wishes.
Thanks so much Michael!
Hi Nagi, I can’t use soy for my hubby. Can I just sub extra worcestershire sauce instead or something else?
Hi Peebee, the soy is just for the salt content, just add a little extra salt and omit the soy – N x
Thanks Nagi! I subbed fish sauce for soy sauce in this marinade and it turned out so delish!
If I use this marinade for a chuck steak overnight will it tenderize this cut enough to grill on my cast iron pan?
Really really good.
I tried 2 ways.
First one i just salted before bbq, it was good.
Second one garlic pepper and salt.
It was awesome.
Wahoo! I’m so happy you enjoyed it Peter!
your recipes are awesome I
Thanks so much!
You mentioned Tamari is too strong a flavour for this recipe. I’m allergic to wheat, can I still use Tamari, but just use less (eg 1/2 Tbsp)?
Hi Lee, yes, maybe just add 1 tsp ☺️
Since trying this recipe my kids get disappointed if we are having steak and I haven’t marinated it using this recipe! Another winner! I usually only marinate for a couple of hours (because I forget 🙄) and the steak is still great 👍
I’m so glad it’s a hit with your family!! ☺️
Quite possibly the best marinade i’ve ever used! the steak was amazing, i used wholegrain mustard as i didn’t have dijon, let it marinade for around 6 hours, Nagi thank you!
Woah what great feedback!! Thanks Scott!
Hi Nagi, is using outside flat steak good for grilling?
Thinking of vacuum sealing in a bag. Could I then prepare it earlier, say 48hrs in advance?
YES! Perfect for vacuum sealing! 🙂 N x
Hi Nagi,
I have some rump steak from the supermarket in the UK and the instructions say to fry. I am guessing this will not be suitable for your marinade?
Susan, I used a supermarket grade rump steak because I didn’t have the money for a premium grade steak. I also had no balsamic vinegar, so I used apple cider vinegar and the result was superb.
Great marinade – the meat was tender, soft and delicious. My girlfriend was super impressed how yummy it was!!
Thanks Nagi! Keep up the good work
That’s so great to hear Dizzle! I’m so pleased you enjoyed this, thank you for letting me know! N x