Flavorful Steak Marinade with Herbs and Balsamic Recipe
This flavorful steak marinade combines a blend of olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, fresh herbs, and garlic to infuse your steak with bold, savory notes. Perfect for marinating up to 2 pounds of steak for at least 1 hour, this recipe enhances the meat’s tenderness and depth of flavor. Grill or broil the marinated steak to your preferred doneness for a delicious, juicy meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 serving (dependent on steak portion)
- Category: Marinade
- Method: Grilling
- Cuisine: American
Ingredients
Marinade Ingredients
- ¼ cup olive oil (or light flavored oil)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 1 teaspoon black pepper
- 2 sprigs fresh thyme (or ¼ teaspoon dried thyme leaves)
- 1 clove garlic (minced, or more to taste)
- Up to 2 pounds steak (for marinating)
Instructions
- Prepare the Marinade: In a glass bowl or a freezer-safe bag, thoroughly combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, chopped parsley, rosemary, black pepper, thyme, and minced garlic to create a well-balanced marinade.
- Marinate the Steak: Add up to 2 pounds of steak into the marinade, ensuring it is fully coated. Seal the container or bag and refrigerate, allowing the steak to absorb the flavors for at least 1 hour and up to 4 hours for best results.
- Remove and Discard Marinade: After marinating, take the steaks out of the marinade and discard the used marinade to avoid contamination.
- Cook the Steak: Grill or broil the marinated steak over medium-high heat until it reaches your desired level of doneness, typically about 4-6 minutes per side depending on steak thickness.
Notes
- Marinating for longer than 4 hours is not recommended as the acidity can start to break down the meat too much.
- Ensure steaks are evenly coated in marinade for the best flavor penetration.
- Discard leftover marinade that has been in contact with raw meat to prevent foodborne illness.
- You can substitute fresh herbs with dried if fresh are not available; adjust quantities accordingly.
- Cooking times may vary based on steak thickness and grill heat, use a meat thermometer if unsure.
