Go-To Steak Marinade

This is the go-to marinade base in our house - savory, a little sweet, and deeply flavorful.

Perfect for: sirloin, chuck eye, Denver, flank, skirt, bavette, sirloin flap, hanger steak, tri-tip, picanha, or New York strip.

Ingredients:

¼ cup olive oil

¼ cup soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

1 heaping teaspoon brown sugar

1 tablespoon Dijon mustard

2 large garlic cloves, finely grated

1 teaspoon dried thyme

Freshly cracked black pepper

Salt

Directions:

Combine all ingredients in a bowl or large zip-top bag and whisk or shake until combined.

Add steak and marinate:

• Minimum: 2 hours

• Ideal: 4–6 hours

• Overnight: Great for thicker cuts like tri-tip or sirloin, but avoid overnight for thinner cuts like skirt or bavette.

Remove steak from the marinade 10-20 minutes before cooking, letting excess marinade drip off before grilling or searing.

Cook over high heat until deeply caramelized. Pull from heat at:
120–125°F for rare
125–130°F for medium-rare
130–135°F for medium

Rest at least 5–10 minutes before slicing against the grain.