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Slices of grilled beef on a plastic cutting board with fresh lemon wedges

The Best Steak Marinade

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  • Author: Krista
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American


Made with aromatic herbs, savory tamari sauce, tangy balsamic vinegar and a touch of honey, this is The Best Steak Marinade of all time. It makes your beef unbeatably tender, juicy and flavorful after soaking for just 30 minutes!


  • 2 lb. top sirloin
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon tamari sauce
  • 1 tablespoon dijon mustard
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • salt & pepper


  1. To a small bowl add, balsamic vinegar, olive oil, tamari sauce, dijon mustard, rosemary, thyme, honey, garlic clove, salt and pepper. Whisk together until thick and combined.
  2. Add steak to a large ziplock bag. Pour the marinade over top. Seal the bag, removing as much air as you can. Move the marinade around so the steaks are covered.
  3. Let steaks marinate for at least 30 minutes on the counter covered or up to 24 hours in the refrigerator.
  4. Bring steaks to room temperature before grilling. (Pull out of the refrigerator 30 minutes prior to grilling to take the cool off.)
  5. Heat grill to medium-high heat.
  6. Place steaks on grill and sear each side for 3-4 minutes.
  7. Remove the steaks from grill and let rest for 5 minutes to allow juices to redistribute then serve.


  • To Store & Reheat: Cooled steak can be kept in a shallow airtight container in the fridge for 3-4 days. I recommend reheating it in the oven to preserve its juiciness – bring your steak to room temperature and preheat the oven to 250-275°F. Once the oven is preheated, bake the steak on a metal cooling rack with a baking sheet underneath it for 20-30 minutes, or until the steak is heated through.
  • To Freeze: Immediately place the marinating steak into the freezer (I recommend using a heavy-duty storage bag for your container, taking care to remove all the air from the bag before you seal it). Freeze the marinating steak for up to 2 months and thaw it out in the fridge overnight before cooking.


  • Serving Size: 8 oz.
  • Calories: 530
  • Sugar: 3 g
  • Sodium: 457 mg
  • Fat: 36 g
  • Saturated Fat: 12 g
  • Carbohydrates: 4 g
  • Fiber: 0 g
  • Protein: 46 g
  • Cholesterol: 106 mg