Steak is expensive no matter which cut you choose, so you really can’t afford to mess it up. This marinated grilled steak recipe takes you step by step to master the art of grilling.

You’ll want to start with steaks that are at least 1½” thick. Otherwise, they’ll tend to dry out no matter what the cut or how much fat content it has.

Let it absorb the Asian-flavored marinade for at least two hours—the longer you marinade it, the stronger the flavor.

If you remember that two is your lucky number, you can’t go wrong! Grill on high heat two minutes, rotate, grill two more minutes then flip it over and repeat for medium-rare. For meat that’s more well-done, move it to a cooler area of the grill to finish cooking.

Marinated grilled steak recipe

Marinated Grilled Steak Recipe

Make a perfectly marinated grilled steak with this recipe.

Ingredients
 

Yield: 6 -8 servings
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  • 2 - 3 lbs steaks, 1¼"–1½" thick (sirloin, filet, rib-eye, New York strip, etc.)

marinade

  • 1/3 cup soy sauce
  • 1/4 cup oil
  • 3 Tbsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 3 - 4 cloves garlic, minced
  • 3 Tbsp balsamic vinegar
  • 1/2 tsp red pepper flakes, crushed

Instructions
 

  • In a small bowl, whisk together the soy sauce, oil, Worcestershire sauce, Dijon mustard, garlic, balsamic vinegar and red pepper flakes. Place steaks in a gallon-sized zip-top plastic bag then pour the marinade over the steaks. Remove as much air as possible, seal the bag and massage to distribute the marinade to all surfaces of the steaks. Place the bag in a leak-proof container in the fridge for at least 2 hours and up to 8 hours, turning occasionally.
  • Remove the steaks from the marinade and allow them to come to room temperature while you preheat the grill. Once the grill is preheated, turn one side of burners off to create high and low heat areas of the grill. If you’re using charcoal, just move all of the coals to one side.
  • Blot the steaks dry with paper towels and brush them, along with the grill grates, lightly with oil. Lay steaks on the high heat side of the grill and allow them to cook, undisturbed, for approximately 2 minutes. Rotate the steaks 90 degrees (don’t flip them) then cook an additional 2 minutes.
  • Now you’re ready to flip each piece of meat over and repeat the process for the second side. Each time you turn or rotate the steak, move it to a different area within the hot section of the grill to ensure great grill marks.
  • This timeframe will usually yield a medium-rare steak, depending on the thickness of your meat and grill temperature. Use a meat thermometer for exact temperature readings. If you like your steak cooked beyond medium-rare, simply move the steak to the cooler side of the grill to finish to desired doneness. Repeat the same process as described above.
  • Remove the steak from the grill and allow it to rest for 5 minutes before serving. No exceptions!

Notes

Allow steak to rest 5 minutes before serving or you’ll lose some of those flavorful juices.
Calories: 483kcal, Carbohydrates: 4g, Protein: 42g, Fat: 32g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Cholesterol: 123mg, Sodium: 1443mg, Potassium: 497mg, Fiber: 0.1g, Sugar: 3g
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