This homemade steak marinade is so easy and delicious. Take any cut of steak to the next level, including filet, sirloin, London broil, or flank steak!
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It doesn't get much better than a good steak. Sometimes all you need for the perfect steak is salt and pepper, but other times you may have a cheaper cut that you want to dress up, or maybe you just want something a little different.
That's where steak marinade comes in. Not only does a good marinade give your steak a delicious flavor, but it can also help to tenderize the meat making it perfect for tougher cuts of meat as well as novice chefs who may be prone to overcooking.
This marinade is my all-time favorite. Not only is it delicious, but it is super versatile so you can easily change up the flavor to suit your taste or the ingredients that you have on hand.
What you'll need for this steak marinade (plus possible substitutions)
Red wine vinegar is my go-to for steak marinades, but you can sub any vinegar that you like to change up the flavor. Just be aware that changing the vinegar WILL change the flavor. Some of my favorite alternatives are rice wine vinegar and balsamic vinegar.
Soy sauce, liquid, or coconut aminos. Note: If you use liquid or coconut aminos you may need to add some additional salt.
Worcestershire sauce can be swapped for extra soy sauce.
Avocado Oil or any mild-flavored oil that is suitable for high heat.
Garlic, Rosemary, and Black Pepper - As always fresh is best with these ingredients but you can use dried if that is all you have.
Steak - when I say any cut of steak will work with this marinade, I mean it! I generally save it for cheaper cuts and my favorite is a flank steak. This marinade will work for about 2 pounds of meat.
If you aren't sure what type of steak you should pick, check out this article which breaks down each cut and discusses the best way to prepare them.
How long should I marinate the steak?
I suggest marinating the steaks for at least 4 hours, but up to 24 hours. As a general rule of thumb - the cheaper the quality of the meat, the longer it should marinate.
How should I cook the steak?
You'll notice that I did not give you instructions for cooking the steak. That is because this marinade can be used no matter how you want to cook the steak. For thinner cuts (like flank steak) I usually just put them straight on the grill while I usually reverse sear or sous-vide thicker steaks.
If you are a newbie at cooking steaks, you may find this guide helpful!
Can I use this Marinade on something other than beef?
This recipe would also work great with lamb, venison, bison, or even portobello mushrooms for your vegan or vegetarian friends!
What should I serve with this steak:
This marinated steak will pair well with most of the usual options. But if you are looking for something other then baked potatoes then here are some of my favorite options:
- Thai Corn Fritters are super fresh and great for the summer months when corn is in season.
- Asian Roasted Vegetables
- Green Beans Almondine with Mushrooms and Crispy Onions
- Sheet Pan Loaded Cauliflower
- Low Carb Pea Salad
- Slow Cooker Cauli Mac is a great and easy alternative to the traditional steak house mac and cheese.
Be sure to check out these other great recipes:
- Bacon and Bourbon Pan-Fried Lamb Chops
- Jambalaya Kabobs
- Maple Butter Pork Tenderloin
- Easy Homemade Barbecue Sauce
- Homemade Bacon Mayo
- Keto Bacon Cheeseburger Sliders
Best Homemade Steak Marinade
Ingredients
- ½ cup Red Wine Vinegar
- ½ cup Soy Sauce
- ½ cup Worcestershire Sauce
- ½ cup Avocado Oil
- 1 tablespoon Garlic minced
- 1 tablespoon Rosemary roughly chopped
- 1 teaspoon Black Pepper
- 2 lbs Beef Steaks
Instructions
- Combine all the ingredients for the marinade in a large container or a large, heavy duty ziplock bag.
- Add up to 2 pounds of steak to the marinade. make sure that the steaks are coated on all sides and covered with the marinade.
- Allow the steak to marinate in the refridgerator for up to 4 hours or up to 24 hours for the most flavor.
- Remove the steaks from the marinade and discard the remainder. Allow the steaks to sit at room temperature for 30 minutes before proceeding to cook using your preferred method. (links to my favorite methods are in the post above)
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
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