Beef Steak Marinade
A savory marinade for economical grilling steaks, with Dijon mustard, garlic, soy sauce, Worcestershire sauce and balsamic vinegar. Marinate for 12 to 24 hours, then grill or pan-sear.
By Cookin' Kitchen
- Total: 12 hours 10 minutes
- Servings: 2 servings
Recipe
Beef Steak Marinade
A savory marinade for economical grilling steaks, with Dijon mustard, garlic, soy sauce, Worcestershire sauce and balsamic vinegar. Marinate for 12 to 24 hours, then grill or pan-sear.
Cookin' · https://cookin.club/recipes/beef-steak-marinade
- Prep
- 5 minutes
- Cook
- 5 minutes
- Rest
- 12 hours
- Total
- 12 hours 10 minutes
- Servings
- 2
Ingredients
For 2 servings
Steaks
Marinade
Equipment
- Zip-top bag
- Grill
- Heavy-based skillet
- Warm plate
- Foil
Instructions
Marinate and cook the steaks
Step 1: Mix the Dijon mustard, garlic and onion powder together. Stir in the remaining marinade ingredients.
Step 2: Place the beef and marinade in a zip-top bag. Marinate overnight for 12 to 24 hours.
Step 3: Take the steaks out of the refrigerator 30 minutes before cooking so they can come to room temperature for more even cooking. Shake off excess marinade.
Step 4: For grilling, brush the grill grates with oil and heat the grill over high heat until very hot and wisps of smoke appear. For pan-searing, heat a heavy-based skillet over high heat until very hot, then add oil; it will heat almost instantly.
Step 5: Add the steaks. For steaks 2 cm (3/4 inch) thick, cook the first side for 2 minutes, turn, and cook the other side for 2 minutes. The recipe gives 52°C/125°F for medium-rare; cooking times vary with steak thickness.
Step 6: Transfer the steaks to a warm plate, cover loosely with foil and rest for 5 minutes.
Step 7: Serve. Garlic butter is an optional accompaniment.
Notes
Choose a good-value steak suitable for grilling; avoid prime cuts. If using a glass or other nonreactive container instead of a zip-top bag, double the marinade.
Use regular all-purpose soy sauce. Avoid light soy sauce, tamari and dark soy sauce.
The steaks can be frozen in the marinade immediately, so they marinate as they thaw.
Nutrition per serving
- Calories
- 584 kcal
- Fat
- 16 g
- Saturated fat
- 5 g
- Carbohydrates
- 3.8 g
- Sugar
- 2.1 g
- Protein
- 100 g
- Sodium
- 687 mg
- Cholesterol
- 248 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Dijon mustard, garlic, onion powder, soy sauce, Worcestershire sauce, balsamic vinegar, oil and black pepper make a savory marinade for economical steaks. Marinate the beef for 12 to 24 hours, then grill or pan-sear it.
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