Quick-and-Easy Steak Marinade

Quick-and-Easy Steak Marinade

Little Frenchy 0

"This is a quick-and-easy marinade recipe for steaks."
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4 h 30 m servings 719 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 719 kcal
  • 36%
  • Fat:
  • 54.6 g
  • 84%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 3590 mg
  • 144%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
  2. Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
  3. Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).


  • Cook's Note:
  • It is totally fine to leave the steaks in your marinade for longer than 2 hours. I would generally not marinate them any longer than 1 day.


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This was a marinade that became better as the meal progressed. We love the flavor of a good steak and rarely add more than salt and pepper. At first, I was put off a bit by the slightly sweet ...

The marinade also tenderizes the steak. Any marinade with acid (tomato, vinegar, citrus juices, pineapple juice, etc.) will tenderize. I leave my meat in marinade over night or all day, but no l...

I tried this recipe on New York Strip steaks...but I found it under "The Best Steak Marinade Recipe"!! Same ingredients, same measurements!! Steaks were tender and tasty!

Did this recipes on sirloin steak. Meat came out so juice and delicious that my friends still raving about three days later .

If you have had problems with getting steaks tender, look no further with this recipe. This recipe is easy and it was a great hit for Father's Day. I grilled boneless ribeye steaks yum yum.

Great on our thick pork chops too ! Pan fried and used the pan drippings over chops at servings.

I tried this a few weeks ago when marinating cubed ribeye for skewers, and it was so good that I have already made it a second time. I was out of dijon, so substituted a generous squirt of plai...

This was fantastic!!!! Next time I want to make little cuts into the steak I get so the flavor can soak through the whole of the meat. DEFINITELY worth a try!

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