This Steak Marinade is full of flavor and so easy to make! You likely have all the ingredients on hand.
I’ve tried a lot of different steak marinades! Some good some bad, nothing compares to this steak marinade I’m about to give you! We use it over and over! The only time we change it up is when we make Carne asada. This marinade gives the steak so much flavor you are going to love it.
What Is The Best Cut of Steak For this Marinade
I find rib eye, new york strip, top sirloin, skirt, and flank steak work best.
This comes down to personal preference, I like mine medium-well but more on the well-done side. You want to take the steak temperature in the thickest part of the meat, make sure to insert your thermometer horizontally. Never cut into the steak you will lose all the juices that keep the meat moist and tender. Here is a temperature guide.
- Rare: 125 – 130 degrees
- Medium rare: 130 – 135 degrees
- Medium: 135 – 145 degrees
- Medium well: 145 – 150 degrees
- Well: 150 – 160 degrees (my preference)
Need the perfect side to go with your steak also try, Perfect Mashed Potatoes, Healthier Hawaiian Macaroni Salad, Beet, and Goat Cheese Salad + Golden Balsamic Dressing, Easy Greek Pasta Salad.
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce or can sub tamari
- 1 tsp Worcestershire sauce
- 6 cloves garlic, minced
- 1 tsp garlic powder
- 4 tsp dried parsley
- 1/2 tsp ground black pepper
- 4 (8 oz) steaks
1. In a mixing bowl whisk together balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, garlic powder, dried parsley, and black pepper.
2. Grab a zip lock bag and place steaks in the bag. Pour marinade over the steak and try to press out extra air before sealing the bag. Transfer to the refrigerator and let steaks marinate for 1 to 8 hours.
3. Preheat your grill or cast iron to medium-high heat, cook till the desired doneness. Let steaks rest a minimum of five minutes before cutting into them. Enjoy