Strip Loin Steak Marinade

This easy Strip Loin Steak  Marinade will make your steak moist and flavourful without overpowering the beef. You can actually use it on any cut of steak.

We have been having an unusually warm and sunny fall.  So I was tempted to fire up the grill and extend the summer BBQ season.

This amount will marinate 4 good size steaks quite nicely.  I put my steak and marinade in  a zip lock bag so they all lie flat.  I flip the bag a couple of time throughout the marinating time. It needs a couple of hours of marinating time for the flavours to seep in but the longer the better.

You can boil the excess marinade and serve it on the side if you like.  I didn't feel the need to add any more sauce.  The steaks turned out with lots of juice and flavour.  You can't pick out any one flavour from this marinade but it adds a umami note and a hit of saltiness to the steak.

It was perfect served up with some mushrooms pan fried in butter and sweet potato fries.

Not convinced this is the one for you?  Try this Pistachio, Black Olive Crusted Beef Steak.

Or try this Marinated Flank Steak Flavour Bomb.

Quick, simple, flavourful!  This steak is crying out for a robust red wine to go with it... try a Cabernet Sauvignon, Shiraz, Merlot or Zinfandel!

Strip Loin Steak Marinade

This may be the last Strip Loin Steak Marinade you will ever need!

Author: Carolyn Hetke

4.15 from 7 votes

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Course: Condiments, Main Dish

Cuisine: American

Prep Time: 5 minutes mins

Total Time: 2 hours hrs 5 minutes mins

Servings: 4 servings

Ingredients

• ▢ ½ cup balsamic vinegar
• ▢ ¼ cup soy sauce use gluten free Tamari for gluten free
• ▢ 3 cloves garlic minced
• ▢ 2 Tbsps honey
• ▢ 2 Tbsps olive oil
• ▢ 2 tsps ground black pepper
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon oinion powder
• ▢ 4 strip loin steaks 1 ½" thick can substitute any BBQ grade cut see Notes.

Instructions

• Place steaks in a zip lock bag or shallow container. Mix remaining ingredients and pour over the steak. Turn steak or container periodically to ensure all sides get covered with marinade.
• Marinade for at least a couple of hours but overnight is even better. See Notes.
• Bring steaks to room temperature. Heat grill to 450℉ and then reduce to medium heat.
• For medium rare - grill steaks about 7 minutes on the first and 5 minutes for the second. Or an internal temperature of between 130-140℉. See the Grilling Chart in the Notes for internal temperatures and timing of other Doneness types.
• You can boil the remaining marinade and serve on the side if desired.

Notes

If using a less tender steak cut such as flank or other cuts of sirloin marinade the full 24 hours to help tenderize.

 

Grill Chart for 1 ½” Thick Steak (assumes steaks are fully thawed)

Doneness	Internal Temp.	Cook Side 1 (time in minutes)	Cook Side 2 (time in minutes)
Rare	120° – 130° F	6	4
Medium Rare	130° – 140° F	7	5-6
Medium	140° – 150° F	7	6-7
Well Done	160° – 170° F	10	8-9

Nutrition

Calories: 835kcal | Carbohydrates: 18g | Protein: 62g | Fat: 55g | Saturated Fat: 21.2g | Trans Fat: 1.7g | Cholesterol: 160.9mg | Sodium: 699.3mg | Potassium: 861.7mg | Fiber: 0.5g | Sugar: 14g

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