14 Steak Marinades for Grilling or Broiling Your Favorite Cuts
Made with simple ingredients, these flavor enhancers lend complexity to every bite of beef.
Steaks on the grill are always a treat, even if you season them simply with just a sprinkle of salt and freshly cracked black pepper. But sometimes you want to add some oomph or complement other dishes on the menu—that's where marinades come in. Marinades coat the exterior and create a depth of flavor and a glaze-like finish. Marinades tenderize, too; we typically marinate cuts of beef with the most chew, then slice it across the grain before serving. Note that flank, skirt, tri-tip, and hanger steaks have a wide grain, allowing the marinade's flavors to seep in. Kebabs take to marinades and spice pastes, too, because they're cooked over high heat and seared on all sides. Let the grilling times roll!
Related: The 23 Best Side Dishes to Serve with Steak
Tips
Always wipe off wet or dripping marinades before grilling to prevent steaming and flareups; it's the spicy, seared crust we're looking for when we turn the meat over the glowing fire.
Grilled Marinated Hanger Steak
A simple marinade made with oil, balsamic vinegar, garlic, and salt and pepper boosts the flavor of hanger steak exponentially. Note that this thin cut is also referred to as butcher's steak or bistro cut.
Marinated Beef Tenderloin
Umami-rich Worcestershire sauce is the game-changing ingredient in this no-fuss marinade, turning beef tenderloin into a meat lover's feast. Broil, slice thin, and serve with pan juices.
Soy-Lemon Flank Steak With Arugula
Whisk together olive oil, soy sauce, lemon juice, brown sugar, and garlic, pour it into a plastic bag that is holding the steak, and let the marinade work its magic. The crowning glory: Bright green leaves of peppery arugula and a squeeze of lemon after the grill.
Japanese Marinade
A marinade you'll make on repeat, this Japanese combo mixes acidic rice wine vinegar (or its sweeter sidekick, mirin) with soy sauce, canola oil, fresh ginger, and a smidge of sugar. It's sensational with steak or just about any protein or vegetable.
Marinated Flank Steak Sandwiches
A quick marinade of orange and lime juices, crushed garlic, and a dash of flavorful cumin lifts this pan-grilled flank steak sandwich to new heights. Serve this two-handed messy delight on crusty ciabatta bread topped with melted Gruyère, onions, and a dill pickle.
Pomegranate Skirt Steak Kebabs
Pomegranate molasses mingles with honey and Dijon mustard in this rich, sticky glaze. Tangy, yet sweet, it's the perfect complement to chunks of skirt steak.
Balsamic-Rosemary Marinade
Balsamic vinegar takes this steak marinade in a slightly sweet-tart direction, while fragrant sprigs of rosemary underscore its Italian accent.
Cola Marinade for London Broil
London broil is a general term for many cuts of beef. Try marinating any chewy steak in cola—it's as American as a cookout and sweet as apple pie. Vinegar and onions set up a flavor trifecta.
Grilled Skirt Steak and Hearts of Palm Salad
Skirt steak is marinated in red curry paste for this beefy dinner. The resulting platter of red curry steak, vegetables, and noodles has us dreaming of Thailand.
Curry Yogurt-Marinated Lamb Kebabs
This savory kebab recipe features summer squash and lamb, but you can mix it up—the yogurt and spice marinade work wonders with steak and chicken too.
Soy-Marinated Flank Steak
Brown sugar in a marinade gives your steak serious glaze potential—all you need to do is bring the marinade to a boil and cook it down until it has a syrupy consistency.
Simple Balsamic-Marinated Skirt Steak
RICHARD GERHARD JUNG
What's better than a classic Italian marinade on a toothsome steak? This recipe is a good reminder that you can make the most of your broiler if the outdoor season is over or you don't have a backyard grill.
Curried Steak With Scallion Rice and Peas
Thai curry paste, a pantry item you can find at most grocery stores, creates the flavor—and the sauce—for this weeknight steak and rice bowl.
Grilled Flank Steak With Lime Marinade
Soy, ginger, and lime hit all the right notes in this classic steak marinade. Let your flank steak rest before slicing so the meat retains its delicious juices.
Read the original article on Martha Stewart.
