Top Grilled Steak Marinade

Growing up, I thought marinating steak meant drowning it in Italian dressing straight from the bottle. That’s what my mom always did, and honestly, our steaks were pretty bland. When my husband tried it that way the first time I cooked for him, he just smiled politely and kept chewing.

Turns out, making your own marinade isn’t complicated at all – it just takes a few simple ingredients you probably already have in your kitchen. And unlike that bottle of dressing, a homemade marinade actually helps make your steak tender and adds real flavor. This is the recipe that changed how I grill steak forever, and now my husband actually asks for seconds.

What Kind of Olive Oil Should I Use?

For marinades, you don’t need to break out your expensive extra virgin olive oil – a regular olive oil or even light olive oil works perfectly fine. Since you’re mixing it with strong flavors like soy sauce and Worcestershire, the subtle notes of a premium oil would get lost anyway. Just make sure your olive oil is fresh and hasn’t gone rancid (give it a quick smell – it should have a clean, mild scent). If you’re out of olive oil, you can substitute vegetable oil or canola oil in this marinade, though olive oil adds a nice Mediterranean touch to the flavor profile.

Options for Substitutions

This marinade recipe is pretty flexible and you can make several swaps while still getting great results:

• Olive oil: You can use any neutral cooking oil like vegetable oil, canola oil, or even avocado oil. If you’re feeling fancy, try sesame oil for an Asian twist (but use only 1-2 tablespoons mixed with another oil, as it’s quite strong).
• Soy sauce: Coconut aminos or tamari make great gluten-free alternatives. You can also use Bragg’s Liquid Aminos or fish sauce (use half the amount for fish sauce as it’s saltier).
• Lemon juice: Fresh lime juice works great, or you can use apple cider vinegar or rice vinegar for a different tang. Use the same amount as called for in the recipe.
• Dried herbs: Fresh herbs can replace dried ones – just triple the amount since dried herbs are more concentrated. No basil? Try oregano or Italian seasoning instead.
• Garlic powder and pieces: Fresh minced garlic works great – use 3-4 cloves to replace the powder and dried pieces. In a pinch, onion powder can work too.
• Hot sauce: Any hot sauce works here, or try red pepper flakes, cayenne pepper, or even a splash of sriracha. You can also skip it if you don’t like heat.

Watch Out for These Mistakes While Marinating

The biggest mistake when marinating steak is letting it sit for too long – while you might think more time means more flavor, marinating for over 24 hours can actually make your meat mushy due to the acidic lemon juice breaking down the proteins. A sweet spot is 4-8 hours for the perfect balance of tenderness and flavor. Another common error is marinating at room temperature – always keep your marinating meat in the fridge to prevent bacterial growth, and remember to bring it back to room temperature 30-60 minutes before grilling. For the best flavor absorption, avoid using a metallic bowl or container as it can react with the acidic ingredients – stick to glass, ceramic, or food-grade plastic containers, and make sure to turn your meat occasionally during marination to ensure even coverage.

What to Serve With Marinated Grilled Steak?

This savory, well-seasoned steak calls for some classic steakhouse-style sides that’ll make your meal feel complete. A baked potato loaded with butter and sour cream is always a crowd-pleaser, while sautéed mushrooms pick up those wonderful garlic and herb flavors from the steak. For something green on the plate, try roasted asparagus or a simple Caesar salad – they’re both quick to prepare while your steak is grilling. If you want to keep things casual, some grilled corn on the cob slathered with butter and sprinkled with salt makes an amazing summer side that cooks right alongside your steak.

Storage Instructions

Keep Fresh: This marinade keeps really well in the fridge when stored in a jar or airtight container. It’ll stay good for up to 5 days, which makes it perfect for making ahead when you’re planning a BBQ. Just give it a good shake before using since the ingredients naturally separate.

Marinate: When you’re ready to use the marinade, pour it over your steak in a zip-top bag or covered container. Let it work its magic in the fridge – 4 hours is good, but overnight is even better! Just remember not to marinate for more than 24 hours, as the acid in the lemon juice can start to break down the meat’s texture.

Food Safety: Once you’ve used the marinade on raw meat, don’t save or reuse it. If you want to use some for basting while grilling, set aside a portion before adding it to the meat. This way, you’ll avoid any cross-contamination and keep everything food-safe!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 3-5 g
• Fat: 120-130 g
• Carbohydrates: 30-40 g

Ingredients

• 1 1/2 tbsp garlic powder
• 1 1/2 tbsp dried parsley
• 1 tsp ground white pepper (adds a milder, less aggressive heat than black pepper)
• 1/2 cup olive oil (I like Pompeian Pure Olive Oil for this kind of recipe)
• 3 tbsp dried basil
• 1/4 tsp hot sauce (optional, for a little kick)
• 1/3 cup soy sauce
• 1/3 cup fresh lemon juice (freshly squeezed for best flavor, about 2-3 lemons)
• 1/4 cup worcestershire sauce
• 1 tsp dried garlic pieces (or use a fresh garlic clove, minced)

Step 1: Gather Ingredients and Prepare the Blender

Start by gathering all the ingredients you’ll need for the marinade.

Having everything ready and within reach will make the process smoother and more efficient.

Also, make sure your blender is clean and ready for use.

Step 2: Blend the Ingredients

Place the following ingredients into the blender: olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce.

Ensure all the measured ingredients are accurately placed into the blender jar.

Step 3: Combine the Marinade

Secure the lid on the blender and blend the ingredients on high speed until they are thoroughly combined.

This should take about 30 seconds.

The result will be a smooth and well-integrated marinade, ready for use on your choice of meat or vegetables.