Easy Steak Marinade
This easy steak marinade comes together in minutes and transforms a budget-friendly steak from good to amazing!
Servings: 4 large steaks
Cost: $4.12
Equipment
Ingredients
- 1/2 cup olive oil
- 1/3 cup reduced-sodium soy sauce
- 2 large lemons
- 1 tablespoon minced garlic
- 1/4 cup Worcestershire sauce
- 3 tablespoons dried basil
- 1-1/2 tablespoons garlic powder
- 1-1/2 tablespoons dried parsley
- 1 tablespoon dried oregano
- 1 teaspoon ground white pepper
- Coarse sea salt optional
- Steaks of your choice
- Canola oil for grill grates
Instructions
- Zest and juice lemons to get 1/2 teaspoon zest and 1/4 cup juice. In a medium bowl, add olive oil, soy sauce, lemon juice, lemon zest, minced garlic, Worcestershire sauce, dried basil, garlic powder, dried parsley, dried oregano, and white pepper.
- Whisk until ingredients are combined and incorporated. Pour mixture over steaks of your choice (the pictures show a NY Strip Steak; read the post for the “best grilling steaks”).
- Cover (or seal the bag) and place in fridge for up to 6 hours (too much longer than that and the acidity starts to “cook” the meat).
- About 20 minutes before grilling, remove steaks and let sit (still covered) at room temperature (not outside).
- Heat grill to high heat. Once hot, clean it with a wire brush. Roll up a few paper towels and drench them in canola oil. Using tongs, rub the paper towel wad along the grill grates generously.
- Remove steaks from marinade and optionally sprinkle coarse salt over the top (Don’t add salt if you didn’t use a low-sodium soy sauce or are sensitive to salt).
- Place steaks on grill and cook about 4–5 minutes (rotate 90 degrees at 2 and 1/2 minutes for diamond grill marks).
- Using tongs, flip steaks over and continue to grill 3–5 minutes for medium-rare (internal temperature of 135℉; see note 1).
- The grill time will greatly vary based on your grill, your steak thickness, and the actual temperature of your grill. For best results, use a meat thermometer and remove meat when it is 5 degrees below your desired internal temperature. (It will cook a bit more after being removed.)
- Once steaks are cooked to your desired doneness, remove to a plate or cutting board and tent loosely with foil 5–10 minutes to give the juices a chance to redistribute (juicier steaks!) Enjoy!
Notes
Note 1: Different temperatures for the doneness of steaks are found in the last section of text for this recipe along with tons of other grilling tips!
Storage: Place leftover cooled steaks in an airtight container and store in the fridge for up to 3–4 days. To freeze, place steaks in a freezer-safe bag, remove air, and freeze for up to 2–3 months.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 10.5g | Protein: 2.3g | Fat: 28.2g | Sodium: 729.4mg | Fiber: 0.9g | Sugar: 3.3g