If you’re searching for the ultimate grilled steak recipe that delivers juicy, tender, and flavor-packed results, look no further. This marinated grilled steak is a game-changer for your summer barbecues and dinner parties. The rich, savory marinade infuses the meat with a depth of flavor, while the grilling process ensures a perfect sear and mouthwatering tenderness. Ideal for steak lovers and grilling enthusiasts alike, this recipe is both simple and impressive.
Ingredients
- 2 pounds of flank steak or sirloin steak
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 3 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
- 1 teaspoon black pepper
- 1 teaspoon salt
Steps
- Prepare the Marinade:
- Start by making the marinade. In a medium bowl, combine soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and honey. Whisk together until well blended. Add minced garlic, Dijon mustard, fresh rosemary, and thyme to the bowl. Season with black pepper and salt. Mix thoroughly to ensure all ingredients are evenly distributed.
- Marinate the Steak:
- Place the steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it is well coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, but ideally overnight. This extended marinating time allows the flavors to penetrate the meat, making it more flavorful and tender.
- Preheat the Grill:
- About 30 minutes before you’re ready to grill, take the steak out of the refrigerator to bring it to room temperature. Preheat your grill to high heat, around 450°F to 500°F (230°C to 260°C). Ensure the grill grates are clean and well-oiled to prevent sticking.
- Grill the Steak:
- Remove the steak from the marinade and discard any leftover marinade. Pat the steak dry with paper towels to ensure a good sear. Place the steak on the hot grill and close the lid. Grill for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak more well-done. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
- Rest and Serve:
- Once the steak reaches your desired doneness, transfer it to a cutting board or plate. Let it rest for at least 5 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and tender steak. Slice against the grain and serve.
Tips For Variation:
- Add Spice: Incorporate red pepper flakes or chili powder into the marinade for a spicy kick.
- Citrus Twist: Replace balsamic vinegar with lime or lemon juice for a tangy twist.
- Herb Blend: Experiment with other fresh herbs like cilantro or basil in the marinade.
- Beer Marinade: Substitute part of the olive oil with dark beer for a unique flavor.
- Sweet Heat: Add a tablespoon of sriracha or hot sauce to the marinade for a sweet and spicy flavor.
- Smoky Flavor: Use a smoky paprika or liquid smoke in the marinade to add a smoky dimension.
- Mustard Kick: Try using whole grain mustard instead of Dijon for added texture and flavor.
- Marinate Longer: For a deeper flavor, marinate the steak for up to 24 hours.
Macros
- Calories: 380
- Protein: 35g
- Fat: 22g
- Carbohydrates: 10g
Frequently Asked Questions
- Can I use a different cut of steak for this recipe?
- Yes, you can use other cuts such as ribeye, New York strip, or skirt steak. Adjust the grilling time based on the thickness and cut of the steak.
- How do I know when the steak is done?
- Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C); for medium, 140°F (60°C); and for medium-well, 150°F (65°C).
- Can I make the marinade ahead of time?
- Absolutely! The marinade can be made up to a week in advance and stored in the refrigerator. Just give it a good stir before using.
- How should I store leftover steak?
- Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
- Can I freeze the marinated steak?
- Yes, you can freeze the marinated steak. Place it in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator before grilling.
Juicy Marinated Grilled Steak Recipe: Perfectly Tender and Flavorful
This Marinated Grilled Steak recipe delivers a juicy, flavorful steak with a savory marinade of soy sauce, garlic, and herbs. Perfect for summer grilling or a hearty dinner, it's easy to prepare and pairs well with various sides and sauces.
Ingredients
- 2 pounds of flank steak or sirloin steak
- ¼ cup soy sauce
- ¼ cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 3 tablespoons honey
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme finely chopped (or 1 teaspoon dried thyme)
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
Prepare the Marinade:
- In a medium bowl, combine soy sauce, olive oil, Worcestershire sauce, balsamic vinegar, and honey.
- Whisk until well blended.
- Add minced garlic, Dijon mustard, fresh rosemary, and thyme.
- Season with black pepper and salt.
- Mix thoroughly to ensure even distribution.
Marinate the Steak:
- Place the steak in a large resealable plastic bag or shallow dish.
- Pour the marinade over the steak, making sure it is well coated.
- Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 4 hours, preferably overnight.
Preheat the Grill:
- About 30 minutes before grilling, take the steak out of the refrigerator to bring it to room temperature.
- Preheat your grill to high heat, around 450°F to 500°F (230°C to 260°C).
- Ensure the grill grates are clean and well-oiled.
Grill the Steak:
- Remove the steak from the marinade and discard any leftover marinade.
- Pat the steak dry with paper towels.
- Place the steak on the hot grill and close the lid.
- Grill for about 4-5 minutes per side for medium-rare, or longer if desired.
- Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
Rest and Serve:
- Once the steak reaches the desired doneness, transfer it to a cutting board or plate.
- Let it rest for at least 5 minutes before slicing.
- Slice against the grain and serve.