Balsamic Soy Steak Marinade Recipe
This flavorful steak marinade combines balsamic vinegar, low-sodium soy sauce, brown sugar, Dijon mustard, garlic, and olive oil to tenderize and infuse your steak with a perfect balance of tangy, savory, and sweet notes. Ideal for enhancing up to 2 pounds of steak, this marinade requires minimal prep and marinating time, resulting in juicy, delicious steaks ready for grilling or stovetop cooking.
- Prep Time: 10 minutes
- Cook Time: Varies depending on steak thickness and cooking method (estimated 8-15 minutes)
- Total Time: At least 40 minutes (including 30-minute marinating time)
- Yield: 4 servings
- Category: Marinade
- Method: No-Cook
- Cuisine: American
Ingredients
Marinade Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons packed light brown sugar
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1/4 cup olive oil
Steak
- Up to 2 pounds steak (your preferred cut)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the balsamic vinegar, low-sodium soy sauce, light brown sugar, Dijon mustard, and minced garlic until well combined. Slowly drizzle in the olive oil while continuing to whisk until the marinade emulsifies.
- Marinate the Steak: Place up to 2 pounds of steak into the bowl with the marinade, ensuring the steak is well coated. Let the steak sit at room temperature for at least 30 minutes, or alternatively, cover and refrigerate for up to 2 hours to allow flavors to penetrate.
- Prepare for Cooking: Remove the steak from the marinade and bring it to room temperature before cooking. Wipe off any excess marinade from the steak surface to prevent burning during cooking.
- Cook the Steak: Grill, pan-sear, or cook the steak to your preferred doneness using your desired method.
Notes
- Marinating longer than 2 hours is not recommended as the acidity may begin to break down the meat too much, affecting texture.
- For best results, bring the steak to room temperature before cooking to ensure even cooking.
- Wiping off excess marinade helps prevent flare-ups or burning when grilling or searing the steak.
- This marinade works well with various cuts such as ribeye, strip steak, or flank steak.
- Leftover marinade should be discarded or boiled before using as a sauce to eliminate raw meat bacteria.
Find it online: https://marthatasty.com/balsamic-soy-steak-marinade-recipe/
