Strip Loin Steak Marinade
This may be the last Strip Loin Steak Marinade you will ever need!
Servings: 4 servings
Calories: 835kcal
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 |
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