Steak Marinade
Persons
8
Serving Size
3 pounds of steak
Prep Time
15 minutes
Cook Time
10 minutes
Wait Time
5 minutes
Total Time
25 minutes
Ingredients
- ½ cup extra virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup low sodium soy sauce
- ¼ cup Worcestershire sauce
- ¼ cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 3 to 4 pounds steak ribeye, strip, sirloin, filet mignon, etc.
- Garlic Herb Butter (Optional)
- ½ cup unsalted butter room temperature
- 2 to 3 cloves garlic minced
- 2 tablespoons parsley finely chopped
- 1 teaspoon thyme finely chopped
- 1 teaspoon rosemary finely chopped
Instructions
- Combine all ingredients in a large Pyrex measuring cup or mixing bowl and whisk together.
- Place steak in a large, ziploc bag and pour marinade over the top. Close securely.
- Marinate for at least 4 hours and up to 24 hours. (A bare minimum of an hour.)
- To grill
- Preheat grill to medium high heat and lightly oil the grates.
- Remove the steak from the marinade and pat dry to remove excess marinade and to prevent flare-ups on the grill.
- Grill steak to desired doneness.
- Remove steaks from grill and tent with foil. Let rest for at least 5 minutes before serving.
- For the Garlic Herb Butter
- Cream softened butter with a spoon or mixer just until smooth. Stir in garlic and chopped herbs until combined.
- Spoon butter mixture onto a square or parchment paper, plastic wrap or wax paper and shape into a log (about 6 inches long). Pull the paper or plastic wrap tightly around it and roll up, twisting the ends tightly.
- Chill in the refrigerator until the butter is solid again, about 2 to 3 hours. Slice and serve on bread, steak, potatoes, shrimp whatever you want!