Description

This Ultimate Steak Marinade recipe combines a flavorful blend of soy sauce, olive oil, balsamic vinegar, and aromatic herbs to tenderize and enhance your steak. Perfectly balanced with a hint of sweetness from brown sugar and a smoky kick from paprika, this marinade infuses your steak with rich, savory notes. Whether grilled or pan-seared, the result is a juicy, tender steak bursting with complex flavors, ideal for weeknight dinners or special occasions.

Ingredients

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Marinade Ingredients

1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon brown sugar or honey
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes (optional)
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme leaves

Steak

1 to 1.5 pounds steak (your choice of cut)

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Instructions

Prepare the Marinade: In a medium bowl, whisk together soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, and Dijon mustard until the mixture is smooth and well combined.
Add Flavorings: Mix in the minced garlic, brown sugar (or honey), freshly ground black pepper, smoked paprika, crushed red pepper flakes (if using), chopped rosemary, and thyme leaves. Stir thoroughly to combine all ingredients evenly.
Marinate the Steak: Place the steak into a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the steak, ensuring it is fully and evenly coated on all sides.
Refrigerate: Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to allow the flavors to deeply penetrate and the steak to tenderize.
Bring to Room Temperature: Remove the steak from the refrigerator and marinade, then let it sit uncovered at room temperature for about 30 minutes before cooking. This step ensures even cooking.
Cook the Steak: Grill or pan-sear the steak over medium-high heat for approximately 4-6 minutes per side to reach medium-rare doneness. Adjust cooking time depending on the thickness of the steak and your preferred level of doneness.
Rest the Steak: After cooking, transfer the steak to a cutting board and let it rest uncovered for 5 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a juicier steak when sliced.

Notes

Marinate the steak overnight for maximum flavor and tenderness.
Crushed red pepper flakes are optional and can be omitted for a milder flavor.
Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
Letting the steak rest after cooking is essential to maintain juiciness.
If preferred, substitute brown sugar with honey for a different sweetness profile.