Steak Marinade

"This is a variation of a recipe I got from a book that came with my BBQ. I used strip loin steaks and it was fantastic. You don't need any steak sauce to go with it. The taste from the marinade is delicious!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by mommyluvs2cook photo by mommyluvs2cook
photo by Barenakedchef photo by Barenakedchef
photo by AZPARZYCH photo by AZPARZYCH
photo by run for your life photo by run for your life
Ready In:




  • Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
  • The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

Questions & Replies

  1. Is the balsamic vinegar plain or is it white or red balsamic vinegar? Is there another ingredient I can switch for soy sauce because I know I do not have that on hand.
  2. I wanted to make sure - there's no salt in this recipe?
  3. Hi, just wondering if anyone has marinated their steaks and cooked them in a slow cooker? Thanks!
  4. So, if our dinner is cancelled until tomorrow night, and I began marinating at 2pm today, will 27 hours or so of marinating turn it to mush or risk food safety? Should I drain the marinade, rinse the steaks, and cover them tightly? They are petite sirloins. I tripled the recipe to have enough to cover about 2 lbs. of steak. Thanks!
  5. Just defrosting steak for tonights dinner. Can I marinate it while still frozen?


  1. OMG The Very Best Indoor Steak EVER!!! You should be walking around like a proud peacock knowing you introduced such a wonderful marinade to all your fellow zaarities. I only was able to marinade for about 2 hours, then preheated a cast iron grill skillet on medium high heat for 10 minutes. Cooked, without disurbing any of the marinade from the steak, for 6 minutes on each side to produce a just well done steak. Very juicy and tender was my T bone. Thanks so much for posting. Will be a do again soon! UPDATE: I have used this recipe sooo many times now, I buy any kind of steak on sale and use this, I crave this taste. This recipe is enjoyed 2 to 3 times a week... I can say that I enjoy this cooked inside more than I do grilled. Oh and have discovered with many times of cooking and different marinade times... that one hour marinating is as good as 24 hours, taste wise.
  2. This marinade is fantastic! It doesn't change the steak's flavor, it just enhances the natural flavor, tenderizes, and creates a beautiful carmalization on the outside. I was a little skeptical that this would taste good since it smells kind of gross uncooked, but boy, was I wrong! I am doing a south beach diet, and always have to choke steak down since I'm growing so tired of it, but this marinade made me look forward to meal time again! The first time I used the marinade I just let the meat sit in the marinade. Then, I wondered if I could get even more of that tenderness and flavor if I pierced the steak all over before marinading it. Since I love steak medium rare, this was a mistake. The inner part of the steak cooked too fast and it turned out well-done. I won't do that again! Thank you so much for sharing this!
  3. As a cattleman, I don't normally like anything that would mask the natural flavor of the beef. This marinade added a truely fantastic flavor to the steak. It definitely complimented the natural flavor of the steak.
  4. Not only is this the best marinade by far (and I'm uber picky) but just for the heck of it I mixed everything except the oil together and added it to 1 1/2 lbs of ground chuck before forming we can't have hamburgers without this fabulous mixture in them! Juicy and the flavor is off the charts.
  5. Great marinade. I increased all the ingredients to get about 1 1/2 cups for a platter of Boneless Top Sirloin Steaks I got at Costco. I added more Black Pepper and Garlic. I added some Sage to it for extra flavor. Marinated for 7 Hours. I grilled the steaks over Charcoal with Mesquite Chips about 5 Minutes each side for RARE. It was delicious! Served the Steaks with Salad and a bottle of Argentinean Malbec wine. Excellent! Thanks.


  1. I e used many mustards with this, but our family winner is wasabi horseradish mustard. Gives it that little kick! We make a simple grainy mustard cream sauce to compliment it:). (Grainy Dijon, heavy cream, and unsalted butter: salt and pepper to taste, and we enjoy a squeeze of fresh lemon juice to brighten it:)) Love this template! Thank you!
  2. I added 1 tsp onion powder for a stronger, more pungent flavor. It enhances the "meatiness" of the steak.
  3. I add a little less soy sauce, only because I like to watch my salt intake
  4. WOW this was an EXCELLENT marinade. Bought rib grilling steaks marinated them over night place those babies on the bbq, so tasty, juicy and tender! Substituted the spice a little. I used German mustard (have at deli) from tube instead of powder, and Maggi seasoning instead of soy sauce. My hubby thought it was awesome. Thank you!!!!!!
  5. I did it, I got to Marinade over night and longer due to my husband changing plans on us. It was the best EVER, the meat was so tender and soft and flavorfull, I enjoyed it alot. I substituted salt and pepper for our fav steak seasoning though, but everything else was followed to the letter. This is the marinade that we will use from now on and forever more. It was great.


I live in St.John's Newfoundland Canada.I don't have a favorite cookbook as such but I have put together quite a collection of recipes that have interested me over the years.
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