Marinade for Steak

Marinades, Sauces & Compound Butters - An excellent marinade for less tender steaks.

Print Recipe

Prep Time 15

Total Time 15

Course Marinade for Main Course

Cuisine American

Servings 8 People

Ingredients

½ Cup Olive Oil
¼ Cup Soy Sauce
¼ Cup Worcestershire Sauce
¼ Cup Lemon Juice
2 Cloves Garlic, Finely Minced or put through a Press
1 tsp Ground Black Pepper
1 Pinch Red Pepper Flakes (Optional)
1 Tbls Finely Minced Fresh Herbs Whatever you have in the garden will work - Rosemary, Thyme, Marjoram, etc
1 tsp Sugar. Alternatively, you can substitute Balsamic Vinegar for the Lemon Juice

Instructions

Combine all ingredients in a small bowl or measuring cup and whisk together.
½ Cup Olive Oil, ¼ Cup Soy Sauce, ¼ Cup Worcestershire Sauce, ¼ Cup Lemon Juice, 2 Cloves Garlic, Finely Minced or put through a Press, 1 tsp Ground Black Pepper, 1 Pinch Red Pepper Flakes, 1 Tbls Finely Minced Fresh Herbs
Place Marinade in a Ziplock Bag that is also large enough to hold your Steak(s); or in a shallow dish.
Add Steak(s) to the Marinade. Ensure all sides of the Steak are thoroughly coated with the Marinade. Place in refrigerator for 2-8 hours. If using a shallow dish, flip the steak over 1-4 times during the marinating process.

Notes

More tender Steaks do not require marinating, though all steaks are enhanced by sauces and compound butters. Having said that, Steaks from the more active muscles - Chuck, Hanger, Flat Iron, Sirloin, London Broil - will definitely benefit from the acid in this Marinade as the acid will tenderize the meat.

Keyword Marinades, Sauces & Compound Butters