5 Easy Steak Marinades
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(7)
Ingredients
About 1 cup (each)
- Cold Brew Marinade:
- 3/4 cup cold brew coffee (or any strong coffee)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon each: Dijon mustard and freshly-cracked black pepper
- 1/2 teaspoon each: garlic powder and onion powder
- Fajita Marinade:
- 1/3 cup lime juice
- 1/3 cup pineapple juice
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- salt and pepper
- Korean Marinade:
- 1/2 cup Asian pear puree or juice* (or you can sub any kind of pear)
- 1/4 cup low-sodium soy sauce (or tamari)
- 2 tablespoons brown sugar
- 2 tablespoons peanut oil (or olive oil)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon each: garlic powder and ground ginger
- optional: 1 teaspoon toasted sesame seeds, 1 tablespoon thinly-sliced scallions
- Chimichurri Marinade:
- 1 batch chimichurri sauce
- Balsamic & Herb Marinade:
- 1/3 cup balsamic vinegar
- 3 tablespoons low-sodium soy sauce (or tamari)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons finely-chopped fresh rosemary
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon each: garlic powder and freshly-cracked black pepper
- 1/2 teaspoon onion powder
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Preparation
Chef’s notes
Marinade to Steak Ratio:
1/2 cup marinade per 1 pound of steak.
Marinade Times:
Fridge marinade time
Marinade Safety:
Always thaw steak properly in the refrigerator. Do not cook partially-frozen steak.
Use high-heat oils when cooking steak over high heat.