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The Best Ever Steak Marinade

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  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 50 minutes (includes minimum marinating and resting)
  • Yield: 2–4 servings
  • Category: Main Course
  • Method: Grilling or Pan-Searing
  • Cuisine: American
  • Diet: Low Lactose

Description

A flavorful and easy steak marinade made with soy sauce, brown sugar, balsamic vinegar, lemon juice, and garlic that transforms any cut into a tender, juicy delight.


Ingredients

  • 12 pounds skirt steak (or flank, hanger, round)
  • 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

Instructions

  1. Place the steak in a container or resealable bag.
  2. Whisk together brown sugar, soy sauce, Worcestershire sauce, balsamic vinegar, lemon juice, garlic powder, crushed garlic, olive oil, and black pepper.
  3. Pour the marinade over the steak, ensuring it's fully coated.
  4. Refrigerate for at least 2 hours or up to 24 hours.
  5. Let the steak rest at room temperature for about 30 minutes before cooking. Pat it dry to prevent burning the sugars.
  6. Cook on a hot grill or pan to desired doneness, typically 4–6 minutes per side for medium-rare.
  7. After cooking, tent with foil and rest for half the cooking time before slicing against the grain.

Notes

  • For deeper flavor, marinate overnight.
  • Skirt, flank, hanger, or round steaks all work well.
  • Do not reuse marinade that touched raw meat unless it's boiled first.
  • Freeze steak in marinade for future use.
  • Use a meat thermometer for perfect doneness: 135 °F for medium-rare.

Nutrition

  • Serving Size: 6 oz steak
  • Calories: 310
  • Sugar: 6g
  • Sodium: 780mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0g
  • Protein: 28g
  • Cholesterol: 75mg