Simple Steak Marinade

Square overhead shot of grilled marinated steaks.

5 from 3 votes

A sweet-and-savory steak marinade made with soy sauce, maple syrup, and garlic. It tenderizes as it flavors, works on any cut, and is ready with just 5 minutes of prep!

Course Dinner

Cuisine American

Keyword grilled steak recipe, simple steak marinade, steak marinade for grilling, steak marinade recipe

Prep Time 5

Cook Time 10

Marinating Time 15

Total Time 15

Servings servings (2.5 cups marinade total)

Calories 67kcal

Author Blair Lonergan

Ingredients

For the Marinade

1 ½ cups olive oil
½ cup less-sodium soy sauce
⅓ cup maple syrup
¼ cup rice vinegar
1 ½ teaspoons onion powder
½ teaspoon garlic powder
1 teaspoon ground ginger

For the Steak

2 lbs. steak (New York strip, chuck, shoulder, top or bottom round, skirt, hanger, flank, ribeye, tri-tip, or sirloin all work)
Kosher salt and ground black pepper, to taste

Instructions

Prepare the Marinade

In a large measuring cup or bowl, whisk together all of the marinade ingredients until completely combined.
Place the steak in a large zip-top bag and pour the marinade over the top. Seal the bag, toss gently to coat, and refrigerate. Marinate tender cuts at least 15 minutes (and up to 4 hours), or tougher cuts at least 4 hours (and up to 24 hours).

Grill the Steak

About 15 minutes before grilling, remove the steaks from the fridge and let them sit at room temperature. Remove from the marinade, discard the marinade, and season with salt and pepper.
Heat the grill to high. Cook the steaks until slightly charred, 4 to 5 minutes for New York strip steaks. Flip and continue grilling 3 to 5 minutes for medium-rare (135°F), 5 to 7 minutes for medium (140°F), or 8 to 10 minutes for medium-well (150°F). Total cooking time will vary depending on the size and cut of your steak, so keep an eye on it and use a meat thermometer for accurate results.
Transfer to a cutting board or platter, tent loosely with foil, and let rest 5 to 10 minutes before slicing.

Notes

Marinating times by cut. Tender cuts (filet, ribeye, New York strip) need only 15 minutes and up to 4 hours. Tougher cuts (flank, skirt, round, chuck) want at least 4 hours and up to 24.
Do not over-marinate. Leaving steak in the acidic marinade longer than a day can turn the texture mushy.
Always discard used marinade. It has touched raw meat. If you want a sauce to finish the steak, set aside a little fresh marinade before adding the meat.
No grill needed. Sear in a hot cast iron skillet, or air fry at 400°F for 10 to 12 minutes, flipping halfway.
Make it ahead. Whisk the marinade up to 3 days in advance, or bag the steak with the marinade in the morning so it is ready to grill by dinner.
Make it your own. Add crushed red pepper or cayenne for heat, fresh herbs like rosemary, thyme, parsley, or chives, or a dollop of Dijon mustard.

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