Marinade for Steak

Nuvita Biscuits
The taste is wonderful and, if left overnight, the marinade helps to tenderize the steaks. (If tenderness is a big issue, add a couple of tablespoons of vinegar to the recipe below). Prep time does not include time for marinading.
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons red wine
2 tablespoons tomato sauce (ketchup) or 2 tablespoons barbecue sauce
3 garlic cloves, crushed
1 teaspoon dried herbs
good grinding black pepper (or crushed chili to taste)
Combine all ingredients in a non-metallic bowl.
Add steak and spoon over marinade.
Cover and refrigerate several hours or preferably overnight (but even 1/2 hour will do).
When ready to cook remove meat from marinade, and cook as usual.

Recipe Comments

  1. posted by Chris R on Mar 15, 2013

    I bought a steak marinade and it says let it marinade for 15 minutes. With marinading I’d assume the longer the this true? Would I get a better flavor if I marinaded over night, or a few hours before?

  2. posted by Salam on Mar 15, 2013

    I’m grilling beef steaks tomorrow night for my boyfriend and his father. I’m secretly hoping to wow them both, but I fear I don’t know how to marinade the steaks AND I am unsure of what the side dishes should be! Suggestions with recipes would be greatly appreciated! Thanks. :]

  3. posted by ademuth93 on Mar 16, 2013

    So I have some left over white zin and I was wondering if I could marinade my steaks in it? If so whats the benefit of doing this and how will it taste? THANKs

  4. posted by kerrin marz on Mar 17, 2013

    I made it at culinary class with equal parts water and soy sauce. I added some crushed, chopped garlic, some ginger. And I made a cold corn starch slurry to thicken the marinade after having heated to a boil.

    Please give me any of your tips? I plan to use powdered ginger instead of the fresh kind at culinary.

  5. posted by mrankinmatt on Mar 19, 2013

    Without a lot of spices? Just a basic 1, 2 ,3 marinade?

  6. posted by Mr SoLo DoLo on Mar 19, 2013

    And then how to season and marinade our steaks for restaurant quality steak on the grill?

  7. posted by Peter on Mar 19, 2013

    I’ve been to a few Mexican restaurants and had the fajitas before. How can I marinade steaks like they do? What are in ingredients of the marinade? I’ve tried googling it and looking on the food network site but haven’t found a clear answer. Thank you for your time.

  8. posted by stephen m on Mar 19, 2013

    A show on the food network gave a recipe for a steak marinade. The steak was marinated for one week in balsamic vinaigrette and apple cider vinegar along with some other spices. When I mentioned it to my mother in law, she said after a week it probably isnt good anymore and suggested that I not eat it. She said marinades are usually only a few hours not a week. Anyone know for sure if it is ok to eat. I am pregnant and dont want to get food poisoning.

  9. posted by Matthew on Mar 20, 2013

    Most of the steak marinade recipes I’ve seen call for red wine. I don’t want to buy a bottle of wine just because I need a few tablespoons for a meat marinade. I do have balsamic vinegar, but was wondering if it would bee too sharp to use.

  10. posted by jdubdoubleu7704 on Mar 20, 2013

    Does it hurt how long the steak is “good for”? How long should I marinate for?

  11. posted by kiltakblog on Mar 20, 2013

    So, I’m not a chef, and I don’t have very many seasonings. I have a lot of asian things (because I’m asian) but I wouldnt want a terriyaki steak. Haha. So what could i use to marinade some steak (lets say top sirloin or new york) with just a few ingredients?

  12. posted by gail C on Mar 21, 2013

    I just saw on Youtube a guy marinade a salmon steak for only 15 minutes, can I marinade it over night? Also, is it better to fry it on a frying pan or grill it?

  13. posted by Maggie on Mar 22, 2013

    A lady friend an I get together once a week and make kebobs. We always experiment. We try different marinades for the steak, but are running out of other things to put on the kebobs between the meat.

    She doesn’t like mushrooms or green/yellow peppers (neither do I).

    We do like onions, pineapples, squash, zucchini, and bacon slices.

    I tried some mandarin orange slices tonight, but they stay hot too long and fall apart.

    What are some other things we can put on kebobs besides the meat, bacon, squash, zucchini, onions and pineapple?

    We both thank you for your suggestions.

  14. posted by Dr Dorian on Mar 22, 2013

    Yesterday, I marinaded a chuck steak in Kraft Red Wine Vinaigrette for about 3 hrs, grilled it, and it came out amazingly good and tender. I was just wondering, whats the difference between marinating in Italian dressing and red wine vinaigrette? Whats better and why? Thanks for your input.

  15. posted by callofduty5123412 on Mar 22, 2013

    Some people say it makes the meat more tender, which doesn’t make sense. Vinegar is an acid, and from what I know acid toughens up proteins, just like acidic hair conditioner makes your hair’s keratin tougher. Whille if actually a base would tenderize proteins, that’s why you put baking soda in a bean soup.

    So why is there vinegar in nearly every steak marinade recipe? What’s the real purpose? Most people wouldn’t want a tough steak would they?

  16. posted by Erfan on Mar 22, 2013

    We’re hosting tomorrow… looking for a good Steak Marinade Recipe. So if you don’t have the answer to my Question, then I’ll take any back-up recipes instead :)

    For now, this is my plan!! :

    Steak Marinade Recipe
    1/4 c olive oil
    1/4 c balsamic vinegar
    1-2 cloves garlic (minced)
    1 t prepared horseradish
    1 T shallots
    1 T fresh basil
    1/2 t fresh ground pepper
    1 T truffle oil

    Combine all ingredients in glass or plastic container. Add steaks and marinade 24 hours. Sear steaks on hot grill then turn fire down to cook on low heat. Spoon marinade over steaks as they cook.

  17. posted by Dom L on Mar 22, 2013

    I love to marinade my steak, and select meats for roughly 36-48 before cooking. I like a sweeter, darker barbecue sauce. So anyoen know some recipes or sites to visit? Thanks!

  18. posted by Keaton on Mar 23, 2013

    Want to Marinade some steak with Famous Daves BBQ SAUCE Sweet and Zesty wanted to know if I can just use that.

  19. posted by toast on Mar 23, 2013

    My aunt used to make really good sirloin steaks cooked on a cast-iron skillet. I’m trying to figure out what she marinaded the steak with. The marinade was light and had a smokey flavor. I don’t remember the taste of any herbs. Could it just be Worchestire sauce w/salt and pepper?

  20. posted by Thomas Lopez on Mar 23, 2013

    I’m marinading 4 sirloin steaks in garlic and olive oil marinade sauce. Is it ok to let it sit in the fridge in the marinade sauce for 3 – 4 days?

  21. posted by Jack Bauer on Mar 23, 2013

    I just have a run of the mill marinade in a bottle, a garlic and herb marinade, and was wonder how long to marinade it for?

    I’ve read sources saying overnight is best, or a few minutes to an hour just before you cook it, but nothing for 4-6 hours or so, is it safe to marinade a safe for about 4-6 hours??

  22. posted by Rkmc on Mar 24, 2013

    I was thinking overnight, but I don’t want it to completely ruin the steak.

  23. posted by Travoiz on Mar 24, 2013

    I use either Pirates Gold or Stubbs marinade. I’m looking for other good ones, hot and spicy, I would appreciate any recommendations, Thx.

  24. posted by Andre on Mar 25, 2013

    Derby Style steak is a marinade for a steak. I believe it contains worchester sauce, A1 sauce and other stuff to make this great marinade for any kind of steak. It’s a spicy marinade and soooo good.

    Any help would be appreciated. Thank you!


  25. posted by Ssshhhh Im becoming aroused on Mar 25, 2013

    I’ve been trying to find a good steak marinade (for a London Broil) made with bourbon. Most of the recipes I’ve tried include brown sugar, but they’re all a bit too sweet for my taste and am looking for something with a bit more bite. I’m looking for some zip without using hot sauces or hot peppers. I have an herb garden and have access to tarragon, sage, oregano, basil, and mint that is fresh, or I can purchase fresh herbs from the store. Any suggestions?

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