A high-quality steak doesn't need any help. A not so great steak can definitely benefit from a good marinade. If you are grilling a steak, particularly leaner steaks like flat-iron, skirt, or flank steak, then it is wise to marinade them first. This steak marinade provides just enough acid to help tenderize the steak but also infuses the outer layer with delicious flavor.
- 1/4 cup/60 mL olive or avocado oil
- 1/4 cup/60 mL red wine vinegar
- 2 tablespoons/30mL Worcestershire sauce
- 1/2 tablespoon/7.5 mL sea salt
- 2 teaspoons/10 mL fresh oregano, finely chopped
- 1/2 teaspoon/2.5 mL black pepper
- 1/2 teaspoon/2.5 mL fresh thyme
- 1/4 teaspoon/1.75 mL onion powder or granulated onion
- 1-2 cloves garlic, minced
1. Place vinegar and Worcestershire sauce in a bowl. Slowly whisk in oil until well combined. Add remaining ingredients and stir through. Let mixture stand for 5 or so minutes before using.
2. See Marinating Beef to get the right time for your steak.
3. Place steak in a resealable plastic bag and pour the marinade over top, making sure all surfaces are coated well. Seal bag and place in the refrigerator for 2-12 hours.
4. Once you have it marinated it is time to grill it right, see Grilling Steak - Step by Step.
5. If making ahead of time, store in an air tight container in the refrigerator for up to 5 days after preparation. Double or triple recipe if you are preparing many steaks. This recipe will marinate up to 3 medium steaks or one larger flat steak (skirt, flat iron, flank, or hanger steaks).
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||0 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|