Best Steak Marinade Sauce recipes - Main course
Whether you grill your beef outside, use an indoor grill pan, or broil the meat in the oven, this simple marinade of soy sauce, rice vinegar, ginger, honey, garlic, and green onions, creates a tender and juicy steak that children and adults adore! For best results let the steak marinade for a minimum of 2 hours, overnight is best.
Easy Steak Marinade
Provided by: Jo-Anna Rooney
Total time: 5 minutes
Prep time: 5 minutes
Yields: 0 servings
Number of ingredients: 8
- 3 to 4 steaks
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1 tbsp grainy Dijon mustard
- 2 cloves garlic (minced)
- 1/2 tsp Montreal steak spice (if you don’t have this, just use salt and pepper)
- Season your steaks with the Montreal steak spice, and place them into a large ziplock bag.
- Put all of the remaining ingredients (everything except the steak spice) into a container that you can use a hand blender with, or a regular blender will work too.
- Pulse the ingredients for about 30 seconds.
- Pour the marinade over the steaks.
- Massage the bag so the steaks are completely coated in the marinade.
- Let marinade in the bag, in the refrigerator for at least 2 hours, but overnight is best.
- Right before you are ready to grill, give the steaks one last good massage in the marinade.
Best Steak Marinade Sauce
Provided by: Jennifer Fishkind
Total time: 255 minutes
Cook time: 14 minutes
Yields: 4 servings
Number of ingredients: 15
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ½ cup olive oil
- ¼ cup worcestershire sauce
- 1 tbsp minced garlic
- 1 tsp ground black pepper
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp italian seasonings
- ⅛ tsp red pepper flakes
- 4 tbsp cold butter (cut into 1 tbsp pats)
- 4 rib eye steaks
- Finely chopped parsley for garnish
- Sea Salt to taste (*optional)
- Calories: 851 kcal
- Carbohydrate: 9 g
- Protein: 48 g
- Fat: 70 g
- Saturated Fat: 25 g
- Cholesterol: 168 mg
- Sodium: 1760 mg
- Fiber: 1 g
- Sugar: 3 g
- Trans Fat: 1 g
- Serving Size: 1 serving
- In a small mixing bowl combine soy sauce, lemon juice, olive oil, worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasonings, and red pepper flakes.
- Add steaks to a large gallon sized ziplock bag or 9x13 baking dish. Pour marinade over steaks and flip over to coat all sides of the steak. Close the zip lock bag, or cover the 9x13 with plastic wrap. Marinate for 2-4 hours, or overnight for the best flavor.NOTE: If marinating overnight make sure to turn steaks over half way through the marinating process.
- When you are ready to cook your steaks make sure to pull them out of the refrigerator, and out of the marinade 20-30 minutes before cooking. Place them on a cutting board while you are heating your cast iron skillet. This will result in a better cooked steak that is juicy and melts in your mouth.
- After your steak comes to room temperature, place the cast iron skillet over medium heat on the stove top. Bring the skillet up to temperature before adding meat.NOTE: If your cast iron skillet isn’t “seasoned”, or is on the newer side, add 1⁄2 tbsp olive oil before placing steaks into the skillet. This will prevent them from sticking to the bottom of the cast iron skillet.
- Place each steak in the cast iron skillet and season with sea salt. Allow each steak to cook and sear on each side for 3-4 minutes. Watch so they don’t burn. Flip over and repeat.
- Reduce heat to medium low and continue to cook, flipping every 3 minutes until the internal temperature reaches the desired temperature using meat thermometer.NOTE: Cast Iron Skillets take time to cool down, that’s why it’s important not to turn up the heat higher than medium. Cooking the steak at medium low after it is seared will allow for it to cook slower without burning. The cast iron skillet will still be hot enough to effectively cook the steak even at a lower temperature.
- When the steaks are done cooking remove to a cutting board and tent with foil for 5 minutes. This will allow the steak to re-distribute the juices so they don’t run out of the meat when cut it.
- Top each steak with a pat of butter and fresh chopped parsley and serve!
Marinated Flank Steak
Provided by: Blair Lonergan
Total time: 140 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 8
- 1 cup less-sodium soy sauce
- 1 cup vegetable oil ((or sub with another neutral oil, such as canola oil))
- 6 tablespoons honey
- ¼ cup seasoned rice vinegar ((can substitute with balsamic vinegar))
- 2 teaspoons dried ginger powder ((or 1 heaping tablespoon of grated fresh gingerroot))
- 2 teaspoons garlic powder ((or 1 heaping tablespoon of grated, minced, or pressed fresh garlic))
- 1 flank steak (approximately 1 ½ - 2 ½ lbs. total)
- 4 chopped green onions
- Calories: 333 kcal
- Carbohydrate: 22 g
- Protein: 34 g
- Fat: 11 g
- Saturated Fat: 3 g
- Cholesterol: 90 mg
- Sodium: 1498 mg
- Sugar: 18 g
- Serving Size: 1 /6 of the recipe
- In a small bowl, whisk together soy sauce, oil, honey, vinegar, ginger, and garlic until completely combined.
- Place steak in a deep dish or in a large Ziploc bag. Pour marinade over steak, add green onions, and cover (or seal bag) and refrigerate for at least 2 hours or overnight.
- Remove the steak from the marinade and pat dry with paper towels. Dispose of the marinade. Let the steak sit on the counter and come to room temperature while you preheat the grill.
- When ready to cook, preheat your outdoor grill or indoor grill pan for high direct heat (about 450°F).
- Grill the steak covered for about 5 minutes. Turn and cook, covered, for about 3-4 more minutes, or until the meat reaches the desired level of doneness. A meat thermometer should read 125-130°F for rare, 135°F for medium rare, and 145°F for medium.
- Remove the steak from the grill and place on a cutting board. Tent loosely with aluminum foil while the steak rests for 5-10 minutes.
- Slice the steak against the grain of the meat (perpendicular to the lines that you see), on a diagonal.
- Alternate Cooking Method in Oven (Broiled):
- Preheat broiler. Remove steak from marinade and place on broiler pan. Broil 4-5 minutes per side. Remove to a cutting board to rest for about 5-10 minutes until slicing and serving.