Easy Steak Marinade
This five-ingredient easy steak marinade is my go-to for busy weeknight dinners. It turns any cut of steak into something truly yummy,.
Servings: 4 servings
Calories: 250kcal
Ingredients
Marinade
- 2 Tablespoon olive oil
- 2 Tablespoon soy sauce
- 2 Tablespoon lemon juice
- 1 Tablespoon brown sugar
- 1 clove garlic crushed
Steak
- 500 grams rump steak approximately 2 centimetres thick
Instructions
Marinade
- Measure the steak marinade ingredients into a small bowl or mixing jug, whisk to gather with a fork.
- Place your steak in a shallow dish and pour half of the marinade over it. Flip the steak over and pour the rest of the marinade on top. Let it marinate for 2-4 hours or overnight.
Steak
- Preheat your BBQ to a high heat.
- Grill the marinaded steak with the lid closed for 4 minutes on each side.
- Rest for 5 minutes.
- Slice across the grain.
- Enjoy!
Video
Notes
- I think the longer you can marinate the steak the better. I find marinating the meat overnight, flipping in the morning then cooking in the evening is perfect for flavor and quick weeknight dinner prep!
- I generally use a bbq when cooking steak, but as you can see in these images sometimes the weather doesn't play ball and it's nicer to cook your steak inside. If this is the case you can use a grill pan on your stovetop.
- If your steak sticks when you try to flip this can mean you haven't left it quite long enough to cook. Just be patient when flipping the steak—it will naturally release from the pan once it’s cooked on that side.
- After resting and slicing the meat make sure you keep any of the delicious juices, Pour these over the sliced steak this will give it so much flavor, make it moist and saucy, and most importantly it will taste irresistible to kids.
- Rare: 2 minutes per side, internal temp 120°F | 50°C
- Medium Rare: 3 minutes per side, internal temp 130°F | 54°C
- Medium: 4 minutes per side, internal temp 140°F | 60°C
- Medium Well to Well done: 5 minutes per side 150°F-160°F | 65°C- 70°C
- Soy sauce: Swap with tamari, gluten-free soy sauce, or coconut aminos if needed.
- Olive oil: Any oil works here—just grab whatever’s in your kitchen, like avocado or rice bran oil. I would skip extra virgin olive oil as you are going to be cooking at a high heat the flavor that EVO adds to a salad dressing or sauce will be lost during the cooking process.
- Brown sugar: I love to add a little sweetness to my marinade, it also caramelizes beautifully on the outside of the steak. You could use a little white granulated sugar, maple syrup, honey, or coconut sugar if you prefer.
- Lemon juice: The lemon juice is the acid in the marinade, it helps to tenderize the meat. You can use other citrus juices or vinegar such as balsamic vinegar. If you are using another acid it will change the flavor of the marinde, I find lemon juice is mild and enjoyed by my kids.
- Garlic: Fresh garlic is best, but jarred or garlic powder works too.
- Steak: This recipe works well with non-prime cuts of beef steak. I usually use rump, steak .flank steak, or skirt steak when I am using this steak marinade, and cook prime cuts such as eye fillet, sirloin, ribeye, and porterhouse without a marinade. To make things a little confusing, I believe the cut I call rump my American readers might call sirloin, and then they call my sirloin, short loin. I also use this easy beef steak marinade with lamb steak and pork chops.
Nutrition
Serving: 1serve | Calories: 250kcal | Carbohydrates: 4g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 575mg | Potassium: 461mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg