5 Easy Steak Marinades
Ingredients
Cold Brew Marinade
-
¾
cup
cold brew coffee
-
2
tablespoons
balsamic vinegar
-
2
tablespoons
olive oil
-
1
teaspoon
Dijon mustard
-
1
teaspoon
freshly-cracked black pepper
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
Fajita Marinade
-
⅓
cup
lime juice
-
⅓
cup
pineapple juice
-
2
tablespoons
olive oil
-
2
teaspoons
cumin
-
1
teaspoon
chili powder
-
½
teaspoon
garlic powder
-
to taste
salt and pepper
Korean Marinade
-
½
cup
Asian pear puree or juice
-
¼
cup
low-sodium soy sauce
-
2
tablespoons
brown sugar
-
2
tablespoons
peanut oil
-
1
teaspoon
toasted sesame oil
-
½
teaspoon
garlic powder
-
½
teaspoon
ground ginger
-
1
teaspoon
toasted sesame seeds (optional)
-
1
tablespoon
thinly-sliced scallions (optional)
Chimichurri Marinade
-
1
batch
chimichurri sauce
Balsamic & Herb Marinade
-
⅓
cup
balsamic vinegar
-
3
tablespoons
low-sodium soy sauce
-
2
tablespoons
Worcestershire sauce
-
2
tablespoons
finely-chopped fresh rosemary
-
2
tablespoons
olive oil
-
2
teaspoons
Dijon mustard
-
1
teaspoon
garlic powder
-
1
teaspoon
freshly-cracked black pepper
-
½
teaspoon
onion powder
Instructions
- Whisk together the ingredients for the chosen marinade in a small bowl until combined.
- Combine the marinade with steak in a ziplock freezer bag, seal, and toss to coat the steak evenly.
- For immediate use, refrigerate the steak pack for 30 minutes to 1 day.
- For freezing, transfer the steak pack to the freezer for up to 3 months.
- When ready to cook, thaw the steak pack in the refrigerator or in cold water.
- Remove the steak from the marinade and let it rest for 20 minutes at room temperature before cooking.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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