Description
A simple and flavorful beef steak marinade recipe that infuses the meat with a balanced blend of mustard, garlic, soy sauce, and balsamic vinegar. Perfect for tenderizing economical steak cuts and enhancing their natural taste, this marinade requires an overnight soak and quick stovetop searing for a delicious medium-rare finish.
Ingredients
Scale
Steak Marinade
- 2 economical beef steaks (about 2cm / 3/4 inch thick)
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic (1 large garlic clove)
- 1/2 tsp onion powder (or substitute with garlic powder)
- 1 tbsp soy sauce
- 1 tbsp olive oil (or any neutral oil)
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Black pepper, to taste
Instructions
- Prepare the Marinade: In a bowl, combine the Dijon mustard, minced garlic, and onion powder. Stir well to blend these base flavors, then mix in the soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and a few grinds of black pepper until the marinade is smooth and uniform.
- Marinate the Steaks: Place the beef steaks into a large ziplock bag and pour in the prepared marinade. Seal the bag securely and ensure the steaks are evenly coated. Refrigerate and marinate for 12 to 24 hours to allow the flavors to deeply penetrate the meat, tenderizing it effectively.
- Bring to Room Temperature: About 30 minutes before cooking, remove the steaks from the refrigerator to let them come to room temperature. This step ensures even cooking throughout the steak. Before cooking, shake off any excess marinade from the steaks to prevent flare-ups or burning.
- Preheat the Cooking Surface: If using a BBQ grill, brush the grill grates lightly with oil and heat on high until very hot—smoke wisps should be visible. Alternatively, heat a heavy-based skillet on high heat until nearly smoking, then add a splash of oil, which will heat quickly in the pan.
- Sear the Steaks: Place the steaks on the hot grill or skillet. For steaks approximately 2cm thick, cook the first side for 2 minutes without moving them, then flip and cook the other side for another 2 minutes. This timing achieves a medium-rare doneness with an internal temperature around 52°C (125°F). Adjust timing as needed for other doneness levels.
- Rest the Steaks: Transfer the cooked steaks to a warm plate and loosely cover with foil. Let them rest for 5 minutes, which allows the juices to redistribute evenly, resulting in a juicier steak.
- Serve: Serve the steaks hot. For extra indulgence, accompany with garlic butter or your favorite steak sauce.
Notes
- Use economical cuts like sirloin or round for best flavor and value.
- Soy sauce adds saltiness; adjust the salt content accordingly or omit salt in seasoning if desired.
- Garlic butter pairs wonderfully with these steaks: mix softened butter with minced garlic, parsley, and a pinch of salt.
- Cooking times may vary based on steak thickness and grill or pan heat; use a meat thermometer for precise doneness.
