Steak Marinade
Marinades that make steak worth it — Homemade Steak Marinade, Cilantro Lime, Bulgogi Beef, and Marinated Flank Steak, for weeknight dinners off the grill.
★ side
sideHomemade Steak Marinade
A flavorful homemade steak marinade that is perfect for any steak or roast.
Dan LancasterIngredients
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/3 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 3 tbsp dried basil
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp dried parsley flakes
- 1 tsp ground white pepper
- 1 tsp dried minced garlic
- 1/4 tsp hot pepper sauce
Instructions
- 1Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.
- 2Serve and enjoy!
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Open in Pepper →A Good Marinade Does The Heavy Lifting
A cheaper cut of steak can taste like a special occasion if you give it a few hours in soy sauce, oil, and something acidic. That's the whole trick, and it takes about five minutes of actual work.
Cooks on Pepper reach for these when steak is on sale, when the grill is already going, or when they want dinner to feel like more than it cost.
Every recipe here is a real marinade someone uses at home — Homemade Steak Marinade with olive oil, soy sauce, and lemon, Gordon Ramsay Steak Marinade with Worcestershire, Bulgogi Beef Marinade for ribeye, Cilantro Lime Steak Marinade, and My Grandpa's Marinated Steak for flank.
Quick Tips
- 1
Give it four hours
Most steaks take on plenty of flavor in 4 to 8 hours. Anything with a lot of lemon or lime juice starts turning the surface mushy past 8.
- 2
Pat the steak dry
Wipe the marinade off with paper towels before it hits the heat. Wet steak steams instead of browning, and you lose the crust.
- 3
Save some for later
Set aside 1/4 cup of the marinade before the raw meat goes in, and spoon it over the sliced steak at the table.
- 4
Rest before you slice
Let the steak sit 5 to 10 minutes off the heat, then cut flank steak across the grain in thin slices.
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