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