Grill Series: Mouthwatering Steak Marinades that Make You Go Mmmm…
Okay, the price for steak nowadays is… pricey.
But as expensive as steak is in the grocery store, it is outrageously expensive in restaurants. So I’ve got a handful of marinades for you that will absolutely elevate your grilled steak to restaurant quality flavor.
Whether you’re grilling for the fam or you’re throwing a swanky BBQ soiree, these marinades are going to impress the palate and have your diners asking for more.
And because we’re all super busy, I’ve chosen easy marinades with only a handful of common ingredients you can find in any grocery store.
Mouthwatering Marinade #1: Rosemary Garlic Flank Steak
This is easily my favorite steak marinade. I discovered it a decade ago and now all my neighbors request it whenever we grill together.
You are going to chop fresh rosemary and garlic and then mix it with olive oil into a paste. You’ll need two packages of rosemary and a bulb of garlic. Strip the rosemary leaves from the branches and either chop roughly or add to a food processor. Add 6 cloves of garlic and a tablespoon of olive oil. Pulse until blended. Add olive oil in small amounts until the mixture has the consistency of a paste.
Using a fork, tenderize the flank steak on both sides — yes, stab the steak over and over again, just penetrating below the surface.
Rub the rosemary garlic paste all over the steak, cover, and refrigerate for 6 - 24 hours.
Take the steak out of the refrigerator an hour before grilling so it can come to room temperature.
Using a paper towel or a butter knife, scrape off the paste and throw out. You do not want to cook the steak with the paste still on the steak as it will char and turn the steak bitter.
Grill the steak to your preferred temperature, slice against the grain and enjoy!
Mouthwatering Marinade #2: Balsamic Marinated Flank Steak
This easy marinade comes together quickly and makes an incredible steak sandwich. In a blender, combine 2 cloves of garlic, 1 TBSP of rosemary, 1 TBSP of dried oregano, 2 TBSPs whole-grain mustard, and ½ cup of balsamic vinegar. Puree until the garlic is fully minced. Slowly add 1 cup of extra-virgin olive oil while still pureeing, until the mixture becomes creamy.
Pour all but ¼ cup of the marinade over the steak and refrigerate for 4 - 24 hours. When you are ready to grill, remove the steak from the marinade and let the excess drip off.
Season the steak with salt and pepper and grill to your preferred temperature over a medium-high grill heat.
Slice against the grain and serve over good, crusty bread. Or you can slice it thinner and serve as a steak sandwich.
Use the remaining ¼ cup of the marinade as dressing for a fresh salad of mixed greens, grape tomatoes, red onion, cucumbers, and goat cheese.
Mouthwatering Marinade #3: “Best Steak Marinade Ever”
The combination of ingredients here is going to tease your palette and have you licking your fingers. You can use this for any cut of steak but the citric acid in the lemon juice really helps tenderize less expensive cuts of meat.
In your blender, combine ⅓ cup of soy sauce, ½ cup of olive oil, ⅓ cup of fresh lemon juice, ¼ cup of Worcestershire sauce, 1 ½ TBSPs of garlic powder, 3 TBSPs dried basil, 1 ½ TBSPs parsley flakes, 1 TSP ground pepper. Optionally, you can also add ¼ TSP of hot pepper sauce, which I recommend. Blend for about 30 seconds until thoroughly mixed.
Pour over your steak and refrigerate for up to 8 hours. Drain and grill over medium-high heat to your preferred temperature.
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