Gordon Ramsay's Flavorful Steak Marinade (Print version)
A bold steak marinade with balsamic, soy sauce, garlic, Dijon, herbs, and olive oil for juicy grilled or pan-seared steak.
# Ingredients:
For the steak
01 -
1 1/2 to 2 lb (680-900 g) flank steak, skirt steak, sirloin, strip steak, or ribeye
For the marinade
02 -
1/3 cup (80 ml) olive oil
03 -
1/4 cup (60 ml) low-sodium soy sauce
04 -
3 tablespoons balsamic vinegar
05 -
1 tablespoon Worcestershire sauce
06 -
1 tablespoon Dijon mustard
07 -
4 garlic cloves, finely minced
08 -
1 tablespoon chopped fresh rosemary
09 -
1 teaspoon chopped fresh thyme
10 -
1 tablespoon brown sugar or honey
11 -
1 teaspoon coarse black pepper
12 -
1/2 teaspoon kosher salt, plus more after cooking if needed
# Instructions:
01 -
Whisk the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon, garlic, rosemary, thyme, brown sugar, pepper, and salt in a bowl until smooth.
02 -
Place the steak in a zip-top bag or shallow glass dish. Pour the marinade over it, turn to coat, and press out as much air as possible if using a bag.
03 -
Refrigerate for 2-8 hours. Turn the steak once during marinating if it is in a dish. Remove it from the fridge 25-30 minutes before cooking.
04 -
Lift the steak from the marinade and discard the used marinade. Pat the meat dry with paper towels so it can sear properly.
05 -
Cook on a hot grill or in a cast iron skillet over medium-high to high heat for 4-5 minutes per side for a 1-inch flank steak, adjusting for thickness and desired doneness.
06 -
Transfer the steak to a board and rest for 5-10 minutes. Slice thinly across the grain and season lightly with extra salt if needed.
# Good to know:
01 -
Inactive marinating time is 2-8 hours.
02 -
Best with flank, skirt, sirloin, strip steak, or ribeye.
03 -
Discard any marinade that touched raw beef unless it is boiled first.