Ready to transform ordinary steak into an unforgettable culinary experience?
This incredibly simple marinade, packed with flavor-boosting ingredients you likely have on hand, is your secret weapon.
But before you start mixing, discover the key to unlocking steak perfection beyond just the sauce!
Ingredients
To whip up this beef steak marinade, you'll need a few key ingredients that'll make your steak sing! We're not talking opera, more like a happy hum of flavor.
First, you'll want 1 teaspoon of Dijon mustard, that fancy cousin of yellow mustard. Then, add 1/2 teaspoon of minced garlic—about one large clove, pre-minced if you're feeling lazy!
Next up, 1/2 teaspoon of onion powder. If you're out, garlic powder works in a pinch—but don't tell anyone I said that. Also, you'll need 1 tablespoon each of soy sauce, oil (olive is my go-to, though any oil works), Worcestershire sauce, and balsamic vinegar. Balsamic vinegar adds a great tangy note reminiscent of a balsamic dressing.
Finally, a dash of black pepper to taste because every steak deserves a little zing!
Instructions
All right, let's get cooking! First, grab a bowl and mix together that mustard, garlic, and onion powder. Now, stir in the rest of the marinade ingredients – soy sauce, oil, Worcestershire sauce, balsamic vinegar, and black pepper.
Next, pop your beef into a ziplock bag, pour in the marinade, and let it sit overnight. A high-quality cut of meat, like beef tenderloin, will give you the most satisfying result, but be careful not to overmarinate the tenderloin; it will be worth it!
- Mix it up like you mean it!
- Marinate longer for extra flavor.
- Room temp is key—trust me!
- High heat gives a great sear!
- Warm plates keep the steak juicy.
Remember to take the steak out of the fridge 30 minutes before cooking. Before grilling, shake off that excess marinade! On high heat, cook for 2 minutes per side for medium-rare. Finally, let it rest loosely covered with foil for 5 minutes; this is essential for keeping all those juices inside!
Recipe Notes
Now, let's explore into some recipe notes so you can nail this steak like a pro!
First, soy sauce! I use an all-purpose one, like Kikkoman. Don't grab light soy sauce – too salty! – or dark soy sauce – too much flavor. You'll overpower the beef, and we don't want that!
Next, let's talk about steak doneness! I love medium-rare and for 2cm thick steaks, it's about 2 minutes per side. If you want it well done…um, okay, I guess? Just kidding (mostly)! Adjust cooking times depending on thickness.
I've also included a garlic butter recipe in the notes – it's my secret weapon! Soften the butter, crush some garlic (a crusher works best), add salt and parsley then log-roll it. Put it in the fridge, and your butter will be ready to go. Enjoy!
Choosing Steak
Speaking of upgrades, the type of steak you pick is super important! I'm not talking about the fancy, expensive cuts here – save those for grilling as is, no marinade needed. What I want is a good value cut that can really soak up all that flavor.
I usually go for something that's labeled as "grilling steak." Seriously, anything works, you know?! Just steer clear of the premium stuff – it's overkill and kinda wasteful, in my opinion.
Here's a few things to evaluate:
- Thickness: Aim for about 3/4" – perfect for quick grilling.
- Marbling: A little fat is good, it adds flavor!
- Color: Bright red is what you are looking for.
- Price: Don't break the bank! This marinade is to give them some extra help
- Cut: Sirloin, flank, or skirt steak work great.
Garlic Butter Recipe
I can't resist garlic butter, and you won't either once you taste how good it is! It's really easy to make, I promise.
First, you'll need 1 stick (100g) of unsalted butter – make sure it's softened! Then, crush or finely mince just one small garlic clove. No vampires allowed, just delicious flavor! Trust me, It makes a big difference!
Now, mix that garlic with the softened butter. Stir in ¾ tsp of salt and ¼ cup of finely chopped parsley. I like to mix it really well!
Next, spoon the mixture onto baking paper and form a log. Roll it up tightly, twisting the ends until it's a neat log. Pop it in the fridge until it's firm.
Finally, after it's hardened, slice it up and serve! That's it! Seriously, isn't it the best?
Short Recipe Version
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Serving Size: 2
Ingredients:
- Steak: 2 (3/4 inch thick)
- Garlic: 2 cloves
- Butter: 4 tablespoons
Instructions:
- Discard marinade.
- Prepare garlic butter.
- Cook steak to desired doneness.
Nutrition Information (per serving, estimated):
- Calories: 400
- Protein: 35g
- Fat: 28g
- Carbohydrates: 1g