Steak Marinade

This steak marinade is a simple mix of olive oil, soy sauce, lemon, garlic, and herbs that makes any cut of steak juicy, tender, and full of flavor. Mix it in 5 minutes and marinate for as little as 30 minutes.

Try my Grilled Flat Iron Steak or Cast Iron Ribeye Steak next for more easy steak dinners!

Ever wonder how to get steak with deep, savory flavor all the way through, not just on the surface? The secret is a balanced steak marinade. The right mix of salt, acid, oil, and aromatics seasons the meat, helps tenderize it, and gives you a beautiful browned crust when it hits the heat.

This steak marinade uses pantry ingredients and makes enough for about 2 pounds of steak. It works on ribeye, sirloin, flank, flat iron, and more. It is completely alcohol free, with no wine, beer, or balsamic vinegar, so it fits any kitchen, and it is just as good with beef from your butcher.

Ingredients List

For this steak marinade you need olive oil, low sodium soy sauce, fresh lemon juice, garlic, brown sugar, paprika, onion powder, dried oregano, black pepper, and fresh parsley. Each ingredient has a job. The soy sauce seasons and adds depth, the lemon tenderizes, the oil carries flavor, and the brown sugar helps the steak caramelize.

I skip Worcestershire sauce and balsamic vinegar because some brands contain alcohol or are made from wine. Check the label on your soy sauce too, since some brands contain a small amount of alcohol from brewing, or use coconut aminos instead.

How to Make It

This is just the overview for this steak marinade. Scroll down to the recipe card for exact measurements and timing.

Whisk the olive oil, soy sauce, lemon juice, garlic, brown sugar, and spices in a bowl. Place the steaks in a zip top bag or shallow dish, pour in the steak marinade, and turn to coat. Refrigerate for the time in the chart below. Take the steaks out 20 minutes before cooking, pat off the extra marinade, and cook on a hot grill or skillet until they reach your preferred doneness.

How Long to Marinate Steak

Marinating time depends on the cut. Tender cuts need very little time, while tougher cuts benefit from longer. Use this chart and keep the steak in the refrigerator the whole time.

For most steak marinade recipes, 2 to 4 hours is a great middle ground. Never marinate longer than 12 hours with an acidic marinade like this one.

Make Ahead Method

• Mix the marinade up to 3 days ahead and store it in a sealed jar in the refrigerator. Shake well before using.
• Marinate and freeze the steaks in a freezer bag for up to 3 months. They marinate as they thaw overnight in the refrigerator.
• Cook and slice ahead for easy lunches, since marinated steak is great cold in salads and sandwiches.

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Steak Marinade

Recipe by TheMeatTable

0.0 from 0 votes

Course: SteakCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

430

kcal

A simple olive oil, soy, lemon, and garlic steak marinade that makes any cut of steak juicy and flavorful.

Ingredients

• 2 lbs steak (sirloin, ribeye, flank, or flat iron)

• 1/3 cup olive oil

• 1/4 cup low sodium soy sauce

• 3 tbsp fresh lemon juice

• 4 garlic cloves, minced

• 1 tbsp brown sugar

• 1 tsp paprika

• 1 tsp onion powder

• 1 tsp dried oregano

• 1/2 tsp black pepper

• 1 tbsp fresh parsley, chopped

Directions

• Make the marinade. Whisk the olive oil, soy sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, pepper, and parsley in a bowl.
• Marinate. Place the steaks in a zip top bag or shallow dish, pour in the marinade, and turn to coat. Refrigerate 2 to 4 hours, or see the chart for your cut.
• Prep to cook. Take the steaks out 20 minutes before cooking and pat off the extra marinade.
• Cook. Cook on a hot grill or skillet over medium high heat for 4 to 6 minutes per side for 1 inch steaks.
• Check doneness. Insert a meat thermometer into the thickest part. Pull at 130 to 135F for medium rare or 140 to 145F for medium.
• Rest and serve. Rest the steaks 5 minutes, slice against the grain, and serve.

Notes

Marinate 2 to 4 hours for most cuts and never more than 12 hours. Pat off the extra marinade so the steak browns. Do not reuse marinade that touched raw beef. The USDA recommends beef reach 145F.

For food safety, beef should reach a minimum internal temperature of 145°F (USDA guidelines), followed by a 3 minute rest, so check the thickest part of the steak with a meat thermometer.

Nutritional Information

Steak with this marinade is a high protein, low carb meal. Each serving, based on 4 servings, has about 430 calories and 40 grams of protein, plus iron, zinc, and vitamin B12 from the beef.

A serving also has about 5 grams of carbohydrates and 28 grams of fat, with 7 grams of saturated fat. Sodium is about 640 milligrams per serving.

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To lighten this steak marinade, cut the olive oil to 3 tablespoons and choose a lean cut like sirloin or top round. Trim the visible fat before marinating.

For less sodium, use low sodium soy sauce as listed or swap it for coconut aminos, and leave out any extra salt. You can also skip the brown sugar for a lower sugar version.

Serving Suggestions

Serve the steak with roasted potatoes, grilled vegetables, or a fresh green salad. Rice, mashed potatoes, or warm flatbread soak up the juices nicely.

For more ways to cook steak, try my Air Fryer Steak or Garlic Butter Steak Bites, or use this steak marinade on my Flat Iron Steak in Oven or Steak on Pellet Grill.

Common Mistakes to Avoid

A few simple slips can leave steak mushy or bland. Avoid these when you use this steak marinade.

• Marinating too long – The lemon breaks the meat down after about 12 hours, so keep tender cuts to a few hours.
• Skipping the pat dry – Wet steak steams instead of browning, so pat off the extra marinade.
• Using a cold steak – Take the steak out 20 minutes before cooking so it cooks evenly.
• Reusing the marinade – Throw away any marinade that touched raw beef, or boil it for 5 minutes before using it as a sauce.
• Skipping the rest – Rest the steak for 5 minutes so the juices stay inside.

Storing Tips for the Recipe

Store the steak marinade in a sealed jar in the refrigerator for up to 3 days before using it. Raw steak in the marinade should be cooked within 12 hours.

Store cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, or enjoy it cold in salads and sandwiches.

Conclusion

A good steak marinade turns an everyday cut into a dinner worth talking about. With a handful of pantry ingredients and a short wait in the refrigerator, you get juicy, flavorful steak every time.

FAQ

How long should I marinate steak?

Marinate steak for 2 to 4 hours for most cuts. Tender cuts like ribeye need only 30 minutes to 2 hours, and tougher cuts like flank can go up to 12 hours.

Can I marinate steak overnight?

You can marinate tougher cuts like flank or skirt steak for up to 12 hours. Tender cuts do not need it and can turn mushy.

What is the best marinade for steak?

A mix of olive oil, soy sauce, lemon juice, garlic, and herbs is a classic that works on every cut.

Should I rinse the marinade off steak?

No, just pat off the extra marinade with paper towels so the steak browns instead of steams.

Can I freeze steak in the marinade?

Yes, freeze the raw steak with the marinade in a freezer bag for up to 3 months, then thaw it in the refrigerator overnight.

Does marinade really make steak tender?

Acid in the marinade softens the surface of the meat, and the salt and oil add flavor and moisture. It works best on tougher cuts.

Try These Next

• Flank Steak
• Grilled Flat Iron Steak
• Flat Iron Steak in Oven
• Steak on Pellet Grill
• Garlic Butter Steak Bites
• Air Fryer Steak