This is just an excellent beef steak marinade that adds juiciness and flavour into steaks, transforming economical steaks from just ok to “wow!”. It injects extra flavour without overpowering the natural flavour of beef, and makes the meat tender.
Terrific for any type of steak – for grilling or pan searing!
What goes in Beef Steak Marinade?
Here’s what you need for the Steak Marinade. Use this marinade for any economical steak – do not use for expensive steaks, that would be a waste!!
Here’s why this combination of ingredients makes your steak plump, juicy and adds flavour:
- Balsamic vinegar – the tenderising ingredient, because it’s acidic (which breaks down meat fibres);
- Soy sauce – the salty liquid to act as the brine so the steak retains moisture. It does not make this steak taste Asiany, we only use a bit!
- Dijon Mustard – a touch of flavour and to thicken the marinade slightly so it coats the steak better (thus marinates it more effectively, rather than having to worry about turning the steak regularly);
- Flavour – all the other ingredients! Worcestershire is pretty intense in flavour so you only need a bit to add savoury flavour into things.
2 steaks , economical (Note 1)
1 tsp Dijon mustard
1/2 tsp minced garlic (1 large garlic clove)
1/2 tsp onion powder (or sub with garlic powder)
1 tbsp soy sauce (Note 2)
1 tbsp oil (I use olive oil, but any oil is fine)
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1.Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
2.Place beef in a ziplock bag with Marinade and marinade overnight (12 – 24 hours).
3.Remove from the fridge 30 minutes before cooking to bring to room temperature – key for even cooking of steaks. Shake off excess marinade.
4.Brush BBQ Grills with oil, then heat on high heat until is really hot – you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil – it will heat almost instantly.
5.Add steaks. For 2cm / 3/4″ thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
6.Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.