Description
This steak marinade is a bold, savory blend of soy sauce, Worcestershire, garlic, herbs, and honey that tenderizes and enhances any cut of beef. Perfect for grilling, pan-searing, or broiling, it delivers juicy, flavorful results every time.
Ingredients
- 1/2 cup soy sauce
- 1/3 cup olive oil
- 1/4 cup Worcestershire sauce
- 1/4 cup minced red onion
- 2 tablespoons honey
- 2 tablespoons sliced green onions
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon red wine vinegar
- 2 steaks (ribeye, strip, sirloin, flank, or preferred cut)
Instructions
- In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper.
- Reserve 1/4 cup of the marinade and stir in red wine vinegar. Set aside for serving.
- Place steaks in a shallow dish or resealable bag and pour remaining marinade over them. Refrigerate for 30 minutes, flip, and marinate another 30 minutes.
- Remove steaks from marinade and pat dry. Discard used marinade.
- Cook steaks by grilling, pan-searing, or broiling to desired doneness.
- Rest steaks for 10 minutes under foil before slicing.
- Serve with reserved marinade spooned over the top or on the side.
Notes
- Marinate for at least 30 minutes and up to 24 hours for deeper flavor.
- Pat steaks dry before cooking for better browning.
- Use tamari or coconut aminos for a gluten-free version.
- Store unused marinade in the refrigerator for up to 5 days.
- Let cooked steak rest before slicing to retain juices.
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 120 mg
