Description
This marinade was refined over the last few years and quickly became my go-to for turning ordinary steaks into crowd-pleasing meals. It’s simple to mix, packs a balanced savory-tangy punch, and works on a wide range of beef cuts.
Ingredients
Scale
- ½ cup olive oil
- ⅓ cup soy sauce
- ⅓ cup freshly squeezed lemon juice
- ¼ cup Worcestershire sauce
- 3 Tbsp dried basil (or adjust to taste)
- 1½ Tbsp garlic powder
- 1½ Tbsp dried parsley flakes
- 1 tsp ground white pepper
- 1 tsp dried minced garlic (optional, for extra garlic punch)
- ¼ tsp hot sauce (optional, for a touch of heat)
Instructions
- Gather everything and measure each ingredient.
- Add the olive oil, soy sauce, lemon juice, Worcestershire, basil, garlic powder, parsley, white pepper, minced garlic (if using), and hot sauce (if using) to a blender or food processor.
- Process on high until the mixture is smooth and well combined — about 20–40 seconds depending on your blender. You want a uniform emulsion.
- Transfer the marinade to a resealable bag or nonreactive container. Add steaks, making sure each piece is coated. Seal, remove excess air, and refrigerate for the recommended marinating time for your cut.
- When ready to cook, remove the meat from the marinade, discard any used liquid (or boil it if you plan to use it as a sauce), pat steaks dry, and grill or pan-sear to your preferred doneness.
Notes
- Storage
- Store any unused, uncontaminated marinade in a sealed jar in the refrigerator for up to 5 days.
- Quick notes & safety
- Tip: If you want to repurpose the marinade as a finishing sauce, bring it to a rolling boil for several minutes to eliminate any bacteria from raw meat before reducing.
- This blend plays well with skirt, flank, sirloin, tri-tip, and other grill cuts. For thin steaks marinate a few hours; for thicker or tougher cuts, overnight works best.