Steak Marinade Recipe

Soy sauce: Adds a salty, umami flavor that enhances the taste of the steak.

Olive oil: Provides richness and helps to tenderize the meat.

Worcestershire sauce: Adds a complex, savory flavor with a hint of sweetness.

Lemon juice: Adds a bright, tangy flavor that balances the richness of the other ingredients.

Balsamic vinegar: Adds a sweet and tangy depth to the marinade.

Dijon mustard: Adds a sharp, tangy flavor that complements the other ingredients.

Garlic: Adds a robust, aromatic flavor that enhances the overall taste.

Ground black pepper: Adds a mild heat and enhances the other flavors.

To ensure the steak absorbs the marinade evenly, make small, shallow cuts on both sides of the meat before placing it in the ziplock bag. This allows the flavors to penetrate deeper, resulting in a more flavorful and tender steak.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, suitable for marinades.

• worcestershire sauce - Substitute with soy sauce and a splash of vinegar: This combination mimics the tangy and savory profile of Worcestershire sauce.

• worcestershire sauce - Substitute with balsamic vinegar and a dash of hot sauce: This mix provides a similar depth and complexity.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor with a hint of sweetness.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity but is less sweet.

• balsamic vinegar - Substitute with sherry vinegar: Sherry vinegar offers a complex flavor profile with a touch of sweetness.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar taste with a bit more texture.

• dijon mustard - Substitute with yellow mustard: Yellow mustard is milder but can still provide the necessary tang.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh flavor.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements marinades well.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add heat and a bit of texture.

• To store the marinade, transfer it to an airtight container or a mason jar. Keep it in the refrigerator for up to one week. This ensures the olive oil and soy sauce maintain their flavors without spoiling.

• If you plan to freeze the marinade, pour it into a freezer-safe ziplock bag. Lay the bag flat in the freezer to save space and allow for even freezing. The marinade can be frozen for up to three months.

• For a quick and easy meal prep, place the steak and marinade together in a freezer-safe ziplock bag before freezing. This way, the steak will marinate as it thaws. When ready to use, simply thaw the bag in the refrigerator overnight.

• Always label your containers or bags with the date and contents. This helps you keep track of how long the marinade has been stored and ensures you use it within the safe time frame.

• When thawing frozen steak with marinade, place the bag in a bowl to catch any potential leaks. Allow it to thaw in the refrigerator for 24 hours before cooking.

• Avoid refreezing steak that has already been thawed. This can affect the texture and flavor of the meat. Instead, cook the steak and enjoy it within a few days.

• If you have leftover cooked steak, store it in an airtight container in the refrigerator for up to four days. Reheat gently to maintain its tenderness and flavor.

• For an added burst of flavor, reserve a small portion of the marinade before adding it to the steak. Use this reserved marinade as a finishing sauce after grilling, ensuring it has not come into contact with raw meat.

• Oven Method: Preheat your oven to 250°F (120°C). Place the steak on a wire rack set in a baking sheet. This allows the heat to circulate around the meat, reheating it evenly. Cook for about 20-30 minutes, or until the steak reaches an internal temperature of 110°F (43°C) to 130°F (54°C), depending on your preferred doneness. For a crispy exterior, you can quickly sear the steak in a hot skillet with a bit of olive oil for 1-2 minutes per side after reheating.

• Stovetop Method: Heat a skillet over medium-low heat. Add a splash of olive oil or a pat of butter. Place the steak in the skillet and cover it with a lid. This helps to trap the heat and moisture, reheating the steak gently. Cook for about 5-8 minutes, flipping halfway through, until the steak is warmed through.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat steak without overcooking it. Set the sous vide to 130°F (54°C) for medium-rare. Place the steak in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge the bag in the water bath and let it heat for about 1 hour. This method ensures the steak remains juicy and tender.

• Microwave Method: While not the best option, the microwave can be used in a pinch. Place the steak on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, flipping the steak each time, until it is warmed through. Be cautious not to overcook, as the microwave can make the steak tough.

• Grill Method: Preheat your grill to medium-low heat. Wrap the steak in aluminum foil with a splash of olive oil or a bit of butter to keep it moist. Place the wrapped steak on the grill and heat for about 5-10 minutes, flipping halfway through, until it is warmed through. This method can help retain the grilled flavor.

• Mixing bowl: A large bowl used to combine and whisk together all the marinade ingredients.

• Whisk: A utensil used to blend the marinade ingredients smoothly.

• Ziplock bag: A resealable plastic bag to marinate the steak, ensuring it is fully coated and can be easily stored in the refrigerator.

• Refrigerator: An appliance to keep the marinating steak at a safe temperature and allow the flavors to meld.

• Grill: A cooking device to cook the steak to your desired doneness, imparting a smoky flavor.

• Tongs: A tool to handle the steak on the grill, allowing you to flip and move it without piercing the meat.

• Cutting board: A surface to rest the steak after grilling, where it can be sliced for serving.

• Knife: A sharp tool to slice the steak after it has rested, ensuring clean and even cuts.

Prepare the marinade in advance: Mix the soy sauce, olive oil, worcestershire sauce, lemon juice, balsamic vinegar, dijon mustard, garlic, and black pepper ahead of time and store it in the fridge.

Use a vacuum sealer: Marinate the steak in a vacuum-sealed bag to reduce marinating time to 30 minutes.

Double the batch: Make extra marinade and freeze it in portions for future use.

Pre-minced garlic: Use store-bought pre-minced garlic to save chopping time.

Quick thawing: If your steak is frozen, use the defrost setting on your microwave to save time.