Tangy Garlic Herb Steak Marinade
A zesty, herb-forward marinade that brightens up steaks and works well for various proteins. Perfect for quick weeknight grilling or meal prep.
Ingredients
Protein
- 2–3 pieces steaks (1½–2 lb total), such as ribeye, sirloin, or flank Choose based on preference.
Marinade Base
- 1/2 cup olive oil Extra virgin preferred.
- 1/4 cup lemon juice Freshly squeezed for best flavor.
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey Can substitute with maple syrup.
Aromatics & Herbs
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Spices & Seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes Adjust for desired spice level.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- In a medium bowl whisk together olive oil, lemon juice, Worcestershire sauce, Dijon mustard, and honey until well combined.
- Stir in minced garlic, chopped rosemary, chopped thyme, dried oregano, red pepper flakes, salt, and black pepper.
- Place steaks in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours or up to 8 hours for maximum flavor.
- Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
- Discard any leftover marinade and grill or pan-sear the steaks to your desired doneness.
- Let the steaks rest for 5 minutes before slicing and serving.
Notes
Use room-temperature steaks for even cooking and better sear. Do not over-marinate: 2–8 hours is ideal. Pat steaks dry before searing to get a golden crust.