Simple Steak Marinade
This easy steak marinade uses soy sauce, garlic, Worcestershire sauce, and a little lemon to season steak without covering up its flavor. It is quick to whisk together and works for grilling, pan-searing, or broiling.
Total
10 min
Servings
Makes about 1 cup, enough for 1 1/2 to 2
Level
Easy
A good steak marinade should add flavor, help the surface brown, and make everyday cuts taste more seasoned. This one is savory, slightly tangy, and balanced with a small spoonful of brown sugar.
The mix works especially well with flank steak, skirt steak, sirloin, tri-tip, and flat iron steak. Tender cuts like ribeye or New York strip can use a shorter soak, while leaner cuts can sit a bit longer.
Marinating is simple, but timing matters. Too long in an acidic marinade can make the outside of the meat soft or mushy, so follow the guide in the steps for the best texture.
01What you'll need
Ingredients
11 items · Makes about 1 cup, enough for 1 1/2 to 2
- 1/3 cup low-sodium soy sauce
- 1/4 cup olive oil or neutral oil, such as canola or avocado oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice or red wine vinegar
- 1 tablespoon brown sugar or honey
- 3 garlic cloves, finely grated or minced
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika, optional
- 1 tablespoon chopped fresh parsley or rosemary, optional
02How to make it
Step-by-step
1. Whisk the marinade
In a medium bowl, whisk together the soy sauce, oil, Worcestershire sauce, lemon juice, brown sugar, garlic, Dijon mustard, black pepper, onion powder, smoked paprika, and herbs if using. Whisk until the sugar mostly dissolves.
2. Taste and adjust
Taste the marinade before it touches raw meat. It should be salty, tangy, and slightly sweet. Add a little more lemon juice for brightness, or a little more brown sugar if it tastes too sharp.
3. Add the steak
Place 1 1/2 to 2 pounds of steak in a zip-top bag or shallow glass dish. Pour the marinade over the steak and turn the meat so it is coated on all sides.
4. Chill safely
Seal the bag or cover the dish, then refrigerate. Marinate tender steaks for 30 minutes to 2 hours. Marinate flank, skirt, sirloin, flat iron, or tri-tip for 2 to 8 hours. Avoid marinating longer than 24 hours.
5. Turn the meat once
If you can, turn the steak halfway through the marinating time. This helps the marinade reach both sides evenly, especially if the steak is in a dish instead of a bag.
6. Remove and pat dry
Take the steak out of the marinade and let the extra drip off. Pat the surface dry with paper towels. This helps the steak brown instead of steam when it hits the grill or pan.
7. Cook as desired
Grill, broil, or pan-sear the steak to your preferred doneness. Discard any marinade that touched raw steak, unless you boil it first in a small pan for at least 1 full minute.
03From our kitchen
Cook's tips
- Make-ahead: Whisk the marinade up to 3 days ahead and keep it covered in the refrigerator. Stir before using because the oil may separate.
- Storage: Unused marinade that has not touched raw meat can be refrigerated for up to 3 days. Marinade that has touched raw steak should be discarded or boiled before using as a sauce.
- Freezer option: Add steak and marinade to a freezer bag, press out the air, and freeze for up to 3 months. The steak will marinate as it thaws in the refrigerator.
- Soy sauce swap: Use tamari for a gluten-free option, or coconut aminos for a slightly sweeter, less salty marinade. If using coconut aminos, taste before adding extra sugar.
- Acid swap: Lemon juice gives a fresh flavor, while red wine vinegar tastes a little deeper. Balsamic vinegar also works, but it will make the marinade sweeter.
- Do not add much extra salt: Soy sauce and Worcestershire sauce are already salty. Add salt to the steak after cooking only if it needs it.
Cook's note
This marinade is written for beef steak, but it also works with portobello mushrooms or firm tofu. For chicken or pork, use the same marinade and cook the meat to a safe internal temperature.
04Frequently asked
Questions & answers
How long should steak marinate?
For tender steaks, 30 minutes to 2 hours is usually enough. For flank, skirt, sirloin, flat iron, or tri-tip, 2 to 8 hours works well. Try not to go past 24 hours because the acid can change the texture of the meat.
Can I use this steak marinade as a sauce?
Yes, but only if you set some aside before adding raw steak. If the marinade has touched raw meat, bring it to a full boil in a small saucepan and boil for at least 1 minute before serving.
What steak cuts are good for this marinade?
Flank steak, skirt steak, sirloin, tri-tip, and flat iron steak are great choices. Ribeye and New York strip can also be marinated, but they only need a short time because they are already tender and flavorful.
Can I make this marinade without Worcestershire sauce?
Yes. Use 1 tablespoon soy sauce plus 1 tablespoon balsamic vinegar in place of the Worcestershire sauce. The flavor will be a little different, but still savory.
Why should I pat the steak dry after marinating?
A wet steak can steam in the pan or on the grill. Patting it dry helps the surface brown and form a better crust.
05Keep cooking
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