Steak Marinade
Servings 2 cups
Calories 582kcal
Ingredients
- 2 Tbsp chopped fresh Italian parsley
- 1 Tbsp chopped fresh rosemary
- 3 large cloves garlic minced
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 1/3 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 2 tsp honey
- 2 tsp dried Italian seasoning or basil
- 1 tsp black or white pepper
- 1 tsp onion powder
- 1/2 tsp seasoned salt
Instructions
- Use a sharp knife to chop the Italian parsley and rosemary. Peel and finely mince the garlic.
- In a shallow nonreactive dish whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, honey, parsley, rosemary, dry Italian seasoning black or white pepper, onion powder and seasoned salt until fully combined.
- To the marinade add the steaks, turning to coat. Cover with plastic wrap and chill for 8 hours or overnight turning halfway through.
- Remove steak from marinade and grill to desired doneness. (Discard Marinade)
- Depending on Thickness and Method of Cooking i.e. Grill or Pan Searing: Medium-Rare 2 minutes per side, Medium 3 minutes per side, Medium-Well 4-5 minutes per side, Well Done 5-8 minutes per side. Adjust depending on the cut of beef and thickness of the steak.
Notes
-
- An example of a nonreactive dish would be a ceramic or glass 13x9 inch baking dish.
- You could customize the flavor adding any fresh herbs that you enjoy such as thyme or tarragon to the steak marinade ingredients.
- You could use dry Herbes de Provence in place of Italian seasoning.
- You could also add crushed red pepper flakes or a few dashes of hot sauce for a spicy steak marinade.
- You can use plain table salt in place of seasoned salt.
- You can use this quick steak marinade for any cut of steak whether it's sirloin, filet, new york strip, ribeye, flank steak and beyond. It will tenderize the steak and add flavor.
- You could add a small amount of light brown sugar in place of honey. Both will result in the char that makes a steak so delicious.
- Remember when cooking beef the internal temperature will continue to rise when resting. It's advisable to remove it from the pan or grill 5°F less than your desired level of doneness. Check with an instant read thermometer inserted into the center for a final reading of 115°F for rare, 130°F for medium-rare, 145°F for medium, 160°F for medium-well, and 170°F for well-done.
Nutrition
Serving: 1cup | Calories: 582kcal | Carbohydrates: 21g | Protein: 7g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 4274mg | Potassium: 501mg | Fiber: 1g | Sugar: 11g | Vitamin A: 396IU | Vitamin C: 27mg | Calcium: 73mg | Iron: 4mg