Ultimate Steak marinade
With bbq season safely here it’s a good idea to have a recipe or two that works for tougher, less expensive cuts of meat. The tougher cuts save you money but the reality is, they taste better. Using a marinade breaks down the tough connective tissue associated with chewy beef.
Also, the natural sugars in the marinade’s ingredients caramelize while cooking on the grill.
You get sweet and salty flavours from the marinade, smokiness from the bbq itself plus the earthiness from the beef.
All in all, I call this a win 🥇
You’re welcome 😎
This is how you make it:
In a large casserole dish or any dish large enough to hold the steak (you can even use a large Ziploc bag), whisk together the vinegar, extra virgin olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic, salt and pepper.
Submerge the steak completely and let it marinate for a minimum of 24 hours (in the fridge), up to 48 hours.
Rotate the steak in the marinade every few hours.
When you’re ready to grill the steak, remove the steak and shake the excess marinade off of it.
Follow my How to Grill the Best Steak EVER guide
Rest the steak for 10 minutes before cutting it.
When the steak has finished resting slice it against the grain (opposite of the natural lines you’ll see in the fibre of the meat). This is key to tender Steak.
Using key ingredients takes tough cuts of steak to the next delicious level, perfect for entertaining but simple enough for a weeknight dinner 🙂
Other recipes you might like:
End of Summer Marinade
Spicy Mediterranean Roasted Chicken Breasts
Marinated Eggplant with Zucchini
Ultimate Steak marinade
- Total Time: 10 minutes
- Yield: 4-6 1x
Description
Using key ingredients takes tough cuts of steak to the next delicious level, perfect for entertaining but simple enough for a weeknight dinner 🙂
Ingredients
½ Cup Balsamic Vinegar
½ Cup Extra virgin olive oil
¼ Cup sodium-reduced soy sauce
Juice of one lemon
1 tbsp Worcestersire sauce
3 Cloves garlic, sliced
1 tsp salt
½ tsp pepper
453 g (1 pound) sirloin tip steak or any tough cut of steak
Instructions
In a large casserole dish or any dish large enough to hold the steak (you can even use a large Ziploc bag), whisk together the vinegar, extra virgin olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic, salt and pepper.
Submerge the steak completely and let it marinate for a minimum of 24 hours (in the fridge), up to 48 hours.
Rotate the steak in the marinade every few hours.
When you’re ready to grill the steak, remove the steak and shake the excess marinade off of it.
Follow my How to Grill the Best Steak EVER guide
Rest the steak for 10 minutes before cutting it.
When the steak has finished resting slice it against the grain (opposite of the natural lines you’ll see in the fibre of the meat). This is key to tender Steak.
Notes
- This will work well on any tough cut of steak which is a huge money-saver.
- As pictured; I grilled the steak on the medium-high, for 3 minutes on the first side and 2 minutes on the second side.
- Check out How to Grill the Perfect Steak this includes, insight on your meat prep, grilling techniques, and other pro tips courtesy of BBQ Outlets
- Prep Time: 5 Minutes
- Cook Time: 5 Minutes
- Category: Marinade
- Method: Grill
- Cuisine: american