This is the best Steak Marinade you’ll ever make! Flavorful with lemon juice, garlic, soy sauce and herbs, it’s an essential recipe for summer. Freeze the steaks in the marinade for extra quick dinner prep!
Steak marinade adds so much extra flavor to your grilled meat. Just throw the marinade steak on the hot grill and dinner will be ready in a flash. For other easy marinade recipes, see my Greek Chicken Marinade or my Lemon Garlic Grilled Chicken Marinade.
I’ve been meaning to share my way of making steak marinade for about two years now, and I finally forced myself to photograph and publish raw steak in a plastic bag 😉
My kids (and husband… and I!) love steak, especially when it has a lot of flavor from marinating in the fridge for a few hours. Or even better: I freeze steaks straight in the marinade, and then defrost them in the fridge overnight for extra easy dinner prep during those lazy summer months!
Throwing some steaks on the grill for dinner is so easy – just prep an easy side (like a pasta salad) in the afternoon, and dinner will be a breeze. Marinating steak only takes a few extra minutes, and it’s so worth the extra flavor you get out of it!
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!
This Best Steak Marinade
- is quick and easy to make
- can be frozen for even quicker dinner prep
- adds a ton of flavor to your meat without taking much extra time
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!
How to Make a Simple Steak Marinade:
Making steak marinade is the easiest thing ever.
Read on below for which steak cuts this marinade is best for, how to freeze it and more tips to make this recipe foolproof.
1 – Prepare the aromatics: First you’ll need to chop the parsley, take the leaves off the thyme (just slide the thyme stalk between your thumb and index finger to easily remove them!) and peel and mince the garlic. Place them all in a measuring cup.
2 – Add the remaining marinade ingredients. Add the olive oil, lemon juice, soy sauce, Italian seasoning, salt and pepper to the measuring cup with the aromatics and stir well.
3 – Marinate the steak: Place the steaks in a large ziploc bag. Pour the marinade on top and seal the bag, letting out as much air as you can. Shake and gently knead the bag to distribute the marinade evenly around the steaks. Make sure there’s marinade between the steaks, too!
4 – Rest the steaks in the fridge to allow the flavors to melt together.
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.
(Read below how to freeze steaks in marinade.)
5 – 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!
6 – Serve with your choice of sides – we usually do potatoes and a veggie if we’re making them indoors, and a hearty salad or a veggie salad plus bread if we’re making them on the grill.
How Long Should Steak Marinate?
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.
Tips for This Easy Steak Marinade Recipe:
- 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.
Which Steak Cuts is This Recipe For?
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!
Can I Marinate Steak Then Freeze It?
Yes! (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.
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!
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- 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 post for freezer instructions.