Steak Marinade

Despite a short vegetarian stint in my youth, I've always loved a perfectly cooked medium-rare steak. For grilling season this year, I decided to develop an all-purpose marinade that would work for all those cuts of steak that just beg for a marinade, like this flank steak. It's made with simple ingredients you probably already have on hand, and it makes such a difference in the flavor and texture of a steak. I'd use this marinade for grilled chicken, too! Serve up your steak with one of these big twice-baked potatoes or one of these easy green salad recipes and dinner is complete! Here are more steak dinner recipes to grill up next.

What types of steak should you marinate?

When it comes to marinating steaks, not all cuts of steak are equal. Some steaks do better with a marinade while some don't need it at all. Tougher cuts of steak like skirt steak, flank steak, or strip steak benefit from a marinade because it makes them much more tender. Steaks like rib-eyes, filets, and t-bones are super flavorful and tender on their own, so they do better with just a hefty dose of salt and pepper or a spice rub instead of a marinade.

How long should you marinate steak?

Depending on how much time you have, you can marinate steak for as little as 30 minutes to up to 24 hours. After 24 hours the marinade will start to break down the meat too much, so I don't recommend any longer than that. The ideal amount of marinating time in my opinion is 4 to 6 hours.

What are the three main ingredients in a marinade?

A marinade needs three things: a fat, an acid, and seasonings. In the case of this marinade that's olive oil (fat), balsamic vinegar (acid), and the garlic, mustard, sugar, and soy sauce (seasonings).

Can you make steak marinade ahead of time?

Yes! Make the marinade, then place it in an airtight container and refrigerate for up to three days. Pop in your meat whenever you get ready!

Can you reuse steak marinade?

No. If the marinade has touched any meat, you'll want to discard it. It isn't safe to reuse it for more meat.