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Delicious tangy garlic herb steak marinade for grilling

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilling
Calories: 350
Ingredients Method Notes

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

Method
 

Preparation
  1. In a medium bowl whisk together olive oil, lemon juice, Worcestershire sauce, Dijon mustard, and honey until well combined.
  2. Stir in minced garlic, chopped rosemary, chopped thyme, dried oregano, red pepper flakes, salt, and black pepper.
  3. Place steaks in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is coated.
  4. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to 8 hours for maximum flavor.
  5. Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
  6. Discard any leftover marinade and grill or pan-sear the steaks to your desired doneness.
  7. 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.