I’m excited to share The Best Ever Steak Marinade—a flavorful, no-fuss blend that combines soy sauce, brown sugar, balsamic vinegar, lemon juice, and garlic to elevate any steak, especially skirt or flank, into a tender, juicy masterpiece.

Why You’ll Love This Recipe

I love how simple and effective this marinade is—its everyday ingredients pack a punch of flavor without complicated steps. It marinates for as little as 2 hours or overnight for deeper zest, and it works beautifully whether I grill it outside or sear it on a stovetop pan. The result? A steak that’s tender, savory, and irresistible every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1–2 pounds skirt steak (or flank, hanger, round—your choice)
2 tbsp brown sugar
¼ cup soy sauce
¼ cup Worcestershire sauce
2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
1 tsp garlic powder
4 cloves garlic, crushed
2 tbsp olive oil
2 tsp black pepper

directions

I place the steak in a container or resealable bag.
I whisk together brown sugar, soy sauce, Worcestershire sauce, balsamic vinegar, lemon juice, garlic powder, crushed garlic, olive oil, and black pepper.
I pour the marinade over the steak, ensuring every bit is coated.
I refrigerate for at least 2 hours—or for best results, 12–24 hours.
Before cooking, I let the steak rest at room temperature for about 30 minutes and pat it dry to prevent burning the sugars.
I cook it on a hot grill or pan to my desired doneness.
After cooking, I tent it with foil and rest it for half the time it was cooked before slicing against the grain.

Servings and timing

This recipe serves 2–4 people, depending on appetites and steak size.

Marinating: 2–24 hours (longer means more flavor penetration)
Resting before cooking: ~30 minutes
Cooking time: Varies by steak thickness and preference—typically 4–6 minutes per side for medium-rare
Resting after cooking: Half of your cooking time (e.g., if cooked 6 minutes total, rest for 3 minutes)

Variations

Steak cut: I often switch between skirt, flank, hanger, or round based on what’s available or on sale.
Marinating time: If I'm pressed for time, I stick to the 2-hour minimum; otherwise, overnight gives the richest flavor.
Cooking method: I’ve had great results using a cast-iron skillet or outdoor grill—both seal in flavor beautifully.

storage/reheating

Storage: I keep leftover cooked steak in an airtight container in the fridge for up to 3–4 days.
Reheating: I reheat gently in a skillet with a splash of beef broth or water over low heat, just until warmed through, to avoid overcooking.

FAQs

What if I don’t marinate for a full 24 hours?

If I only have a couple of hours, the steak still tastes fantastic! The flavors soften slightly, but I still get that savory-sweet zing. Overnight just deepens it further.

Can I use this marinade on other meats?

Absolutely! I’ve used it on chicken thighs—just adjust marinating times: 1–2 hours.

Is it safe to reuse the leftover marinade?

No—I always discard any marinade that’s touched raw meat. If I want to use it as a sauce, I reserve some before adding the steak or boil the used marinade thoroughly.

Can I freeze the marinated steak?

Yes—I often freeze the steak in its marinade. I thaw it overnight in the fridge and cook it as directed for max flavor.

How can I tell when the steak is cooked to medium-rare?

I use a meat thermometer—135 °F (57 °C) for medium-rare. Alternatively, I check firmness: it should feel like pressing the fleshy area under my thumb when relaxed.

Conclusion

I always come back to this marinade when I want a fuss‑free but flavor‑packed steak. It’s a pantry staple that transforms ordinary cuts into something special, whether I’m grilling for guests or cooking a quiet dinner at home. Give it a go—you’ll likely end up calling it your “best ever” too!