- Ziploc Bags
- Measuring Jug
- 1/4 cup fresh parsley (chopped)
- 2 sprigs fresh thyme (leaves removed)
- 2 cloves garlic (minced)
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- black pepper (to taste)
- 1.5 pounds steak
- Combine all ingredients except for the steak in a measuring cup and stir well. Place the steaks in a large ziploc bag and pour the marinade on top. Close the bag, letting out as much air as you can. Shake and gently massage the bag to distribute the marinade – make sure there's marinade between the steaks, too! Chill in the fridge for a couple of hours or up to overnight. See notes below for freezer instructions.
- Cook the steaks your preferred way. Either in a skillet, in the oven, in a foil packet or directly on the grill. All methods work with this marinade!
Best Steak Cuts to Use:This marinade is versatile, so it’s great for a lot of different steak cuts! Flank steak, skirt steak, rib eye, strip… They all work great with this marinade!
- Use about 1.5 pounds of steak with this amount of marinade for best flavor intensity
- If you want to avoid single-use plastic, you can also marinate the steaks in a glass or stainless steel container with a lid. Just make sure the steaks are covered in marinade! You may need to double the marinade depending on the size of your container.
- You should always discard used marinade for food safety reasons, do not reuse it.
- If you’re using defrosted steaks from frozen, it is recommended you do not re-freeze them.
Marinating Time:Since most steak cuts are not tough cuts that need to be tenderized, you can get away with a relatively short time. This marinade is mainly meant to add flavor, there’s nothing much to tenderize in a good beef steak. The acid and salt in the marinade can actually start the cooking process of the proteins, so I recommend marinating for a couple of hours, and up to overnight. You can get away with as little as 30 minutes if you’re in a hurry – there will just be less flavor soaked up by the meat, but it’s still better than nothing. But don’t worry if your plans suddenly change, I’ve even left steak in this marinade for a couple of days before, and it was still fine to eat. Maximum marinating time: If you’re wondering about the maximum safe time you can leave marinated steaks in the fridge, according to the government’s food safety tips, you can marinate beef in the fridge for up to 5 days (I never do more than 2-3 though, because I’m a hygiene stickler). Read more here on food safety when it comes to marinating.
Freezer Instructions:But one caveat: You shouldn’t freeze meat you have already defrosted once. To freeze marinated steak, make sure to really get as much air as possible out of the ziploc bag with steak and marinade in it. Let the steaks marinate in the fridge for 2-3 hours, then label the bags with the name and use-by date (freeze the marinated steaks for up to three months). To defrost the steaks in marinade, put them in the fridge overnight. If you made a large batch, they may need closer to 24 hours to defrost. Cook the defrosted steaks the same way you would freshly marinated steak.
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Cooking on the grill is one of our favorite things to do for easy summer meals.
We often make grilled chicken or foil packets (the Sausage and Potato Foil Packets are a always hit!), but grilled steak is definitely in the regular rotation, too – mainly because we’re so in love with this marinade!
What to serve with steak:
We love these steaks with a side of Greek Pasta Salad or Creamy Dill Potato Salad. But they’re also terrific with a hunk of crusty bread and some Tomato Cucumber Avocado Salad, or Creamy Cucumber Salad!
We love this steak with potatoes (you can cook them on the grill, too!) and green beans – my easy sautéed green beans are another favorite we make again and again!