This easy steak marinade takes only 5 ingredients and 5 minutes of prep! The most delicious flavor that creates a tender and juicy steak.
Steak is a delicacy in our house. We love to enjoy it on special occasions and especially love when it’s grilled. It has the best flavor! You can also cook steak in the oven or make steak and potatoes on the stove with equally delicious results. Both ways are so yummy!
I’ve been using my trusty chicken marinade for years and decided it was time to post this easy steak marinade. It’s one of my favorite grilling recipes and is so simple to make!
This marinade only takes 5 ingredients and 5 minutes of prep work. The flavor is absolutely wonderful and creates a juicy and flavorful steak.
We use this marinade (or my favorite steak rub) for New York strip and ribeye steaks. It’s great for making steak kabobs or skillet steak bites as well. However, we love grilling our steak for maximum taste and tenderness. It brings out so much flavor!
We also love to serve with these easy grilled vegetables, which are so simple to cook. And not to mention delicious!
Ingredients for marinade
- 1/4 cup olive oil
- 2 Tablespoons Worcestershire sauce
- 1/4 cup balsamic vinegar
- 1/4 cup low sodium soy sauce
- 1 Tablespoon minced garlic
- Salt and pepper, to taste
Instructions: Whisk the ingredients together in a small bowl. Place the steak in a large zip top bag or bowl, then pour the marinade on top and seal the bag/bowl. Let marinate in the fridge for at least 30 minutes, but around 4 hours is ideal. The longer the steaks marinate, the more flavor they will have!
How to cook steak on the grill
- Prepare grill. Preheat the grill to medium-high heat. Once it’s hot, clean with a wire brush and then oil the grates.
- Cook the steak. Place the steak on the grill and cook for about 4 to 5 minutes per side. If you prefer your steak medium to well done, you will likely need to cook a few more minutes.
- Insert meat thermometer. Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium (160°F) doneness. To determine doneness, insert an instant-read thermometer horizontally into the side of the steaks. Place the thermometer in the thickest part. The thermometer should not touch bone, fat or the grill.
- Let rest. Once it’s reached the desired temperature, remove from the grill and tent with foil. Let the steak rest for 5 minutes before serving.
Favorite veggies to grill with steak
- Tomatoes and green beans: This is my favorite combo. Just place in foil, drizzle with olive oil and salt and pepper. Then fold up sides and cook for about 15 minutes.
- Corn: Grill your corn by wrapping in foil and cook for 10 minutes, turning occasionally. To elevate your corn, try making Mexican street corn or easy corn salad.
- Asparagus: Coat asparagus with oil and salt and pepper to taste. Grill on high for 2-3 minutes. I like my asparagus a little crunchy, but grill for 1-2 more minutes if you prefer softer.
- Zucchini: I like to grill my zucchini in spears. Brush with olive oil and salt and pepper then grill until beginning to char, about 3-4 minutes each side.
- Baked potato: Poke holes into the potato with a fork, then brush olive oil on top. Sprinkle with salt and pepper. Wrap in foil and grill for about an hour, turning the potatoes constantly.
Other ways to season steak:
Easy Steak Marinade Recipe
- Place the steak in bowl or zip top bag. Combine the olive oil, balsamic vinegar, soy sauce, worcestershire sauce and garlic in a small bowl. Whisk until combined. Then pour over the steak. Seal bowl or bag and place the steak in the refrigerator and allow to marinate for at least 30 minutes. Best when marinated for 4 hours+.
- Preheat grill to medium high heat. Clean the grill grates with a wire brush and them lightly oil the grates. Place the steak onto the grill and cook until golden brown, 4-5 minutes. Turn the steaks over and grill another 4-5 minutes for medium-rare (145° F), 5 to 7 minutes for medium (140° F) or 8 to 10 minutes for medium-well done (160° F).
- Remove steak from the grill and tent with foil. Let rest for 5 minutes, before serving. Slice meat against the grain. Top with a slice of butter and chopped parsley if desired. Salt and pepper to taste.