Steak Marinade


If you’re searching for an extremely tasty and easy marinade for your steak, look no further! A couple of weeks ago, I posted a recipe by Paula Deen for another marinade which is really good, but may just like this one a little bit more. I made this last week to use on some tri-tip and it was amazing, and just whipped up some more to marinate a Rib-Eye… can’t wait to cook it up for dinner!!

Marinade in the blender

Ingredients

  • 1/2 small onion, chopped
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar (or red wine)
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp. chopped fresh rosemary, or 1 tsp. dried
  • 1 tbsp. Dijon-style prepared mustard
  • 1/2 teaspoon black pepper
  • 1 tbsp. brown sugar (optional)
  • 2 (1 lb) steaks

Note: For my dinner tonight, I only had one rib-eye (approx. 1 lb.), so used about half of the marinade and froze the remaining to use another time.

Makes almost a cup

Directions

  1. Put all ingredients (except steaks) in a blender (or food processor), and blend until smooth.
  2. Place steaks in a large, resealable plastic bag.
  3. Pour marinade over steaks, seal and refrigerate for about 3 hours.
  4. Take steaks out from fridge and let them come to room temperature (30 min-1 hr.) *
  5. Remove steaks from bag, discarding remaining marinade.
  6. Cook on a preheated grill brushed with oil on high, for about 7 minutes on each side or until desired degree of doneness is achieved, or place in a skillet, over medium-high heat for same amount of time as above. (I cooked my tri-tip on top of the stove).

* It is always best to cook meat from, or near, room temperature. This will help the meat cook consistently across the interior by reducing the amount of time that it takes to cook the meat. But… I have cooked them after just a few minutes of sitting out, and they’ve come out delicious. 

Marinated tri-tip steaks

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