This is a simple but magical beef steak marinade that adds juiciness and flavour into steaks, transforming good value steaks from just ok to “wow!”. It injects extra flavour without overpowering the natural flavour of beef, and makes the meat tender.
Use this beef marinade when you aren’t splurging on prime-grade steaks. It works great on any cut of beef suitable for grilling!
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 ordinary folk 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!
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. Shake off excess marinade.
- Heat skillet (or BBQ) on high heat until is really hot - you should see wisps of smoke. Add oil - it will heat almost instantly.
- Add steaks and cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (for medium rare 52C/125F, 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 February 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!
- Just a great Chicken Marinade
- Italian Dressing Chicken Marinade
- Asian Chicken Marinade
- A Great Pork Chop Marinade
- Rosemary Garlic Marinated Lamb Chops
And more steak recipes
- Garlic Thyme Butter Basted Steak – a simple, amazing Cheffy technique for cooking steak
- Steak with Chimichurri Sauce
- Steak with Creamy Peppercorn Sauce
- Creamy Mushroom Sauce – excellent with steak!
- Mushroom Gravy – this is a seared chicken recipe, just switch the chicken with steak. And another gravy option – Onion Gravy
Life of Dozer
Suffice to say he didn’t stray too far the whole time I was photographing and filming this steak….?
Hat’s off to you Nagi! This recipe achieves exactly what you said. Our rump steaks were indeed juicier, more tender with a hint of flavour without overpowering the wonderful flavour of the beef. My husband usually prefers dry rubs but this wet marinade gave him food for thought. The steak was beautifully caremalised and seared and deliciously pink inside. Thanks for a restaurant quality marinade Nagi…You and Dozer rock!!
WOOT! That’s fabulous Sherry!! N x
Any alternative for balsamic vinegar?
Best beef steak marinade ever!! Love all the photos of Dozer.
Mmm such a flavoursome marinade! And so great you can use on cheaper cuts. Made this with rump steak and chucked on the barbie. Definitely entering frequent rotation! Thanks Nagi 😁
Thanks for sharing Nagi. Received rave reviews from my family.
Perfect Miranda! Thanks so much for letting me know! N x
Utterly divine. Supermarket scotch fillet. Incredibly tender after the marinade and divine after being cooked. Even better the next day when made into a steak sandwich with leftover baby spuds 🙂
Perfect Pia – I’m so happy you enjoyed it! N x
This looked to good not to try so bought my sirloin and putting in marinade tonight. Can’t wait to try.
Love to know what you think once you try it Laura – keep me posted! N x
I cooked this yesterday and was impressed. The first time I try a recipe I follow ingredients/directions completely so I don’t change something and complain it did not turn out good.
It was tasty-used an iron skillet so the 2 min per side was more medium than the rare I prefer-my mistake. That said I believe I would increase the garlic to 1 tsp and use fresh onion–just picky–to make it perfect for me. As for my family, no complaints.
Thanks for the recipes-Momofuku Bossam – Korean Slow Cooked Pork in the oven now- and Dozier.
Laura
Tender and tasty. The only change I will make is increase garlic to 1 tsp and use fresh onion.
Thanks for the recipes and sharing Dozier.
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