Steak Marinade
- Total Time
- 15 minutes, plus at least 30 minutes’ marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 4 servings
- ⅓cup plus 1 teaspoon soy sauce
- 3tablespoons rice vinegar
- 2tablespoons sesame oil
- 1(1¼-inch) piece fresh ginger, peeled and finely grated (about 2 teaspoons)
- 3garlic cloves, peeled and finely grated (about 2 teaspoons)
- 1½teaspoons ground coriander
- 1½teaspoons ground cumin
- 1½pounds boneless steak, any tender cut (preferably bavette, sirloin tip, flap, rib-eye, flank or sirloin)
- 1tablespoon neutral oil, for cooking (if using a pan)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
501 calories; 38 grams fat; 13 grams saturated fat; 2 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 36 grams protein; 1301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have ¾ cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
- Step 2
Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
- Step 3
Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.
Private Notes
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Cooking Notes
LAZ
I used 1/3 c. sherry instead of rice vinegar and it worked really well.
sherril
Delicious marinade used on a skirt steak. I added molasses and forgot the rice wine vinegar and it was still delicious. It’s a great starting point and allows for easy modification. Steak was delicious. Paired with a big salad with blue cheese for a hot summer day.
Scott Hammer
Excellent marinade - will definitely use this again. Cooking 1-inch thick steaks on a charcoal grill, I found that three minutes per side was closer to rare than medium rare. I'll cook them a little longer next time.
Suzanne
Have made this twice as is and it is OUTSTANDING.
Paul NYMA
Add a tablespoon and a half of honey to the marinade to get some caramelization. Also add an 1/8 of a teaspoon of cayenne to make it a bit more robust. When making the sauce at the end as described in the tips, add a 1/4 cup of sherry. We grilled well marbled sirloin tips and served it with roasted broccoli and red peppers. Everyone in the family was ecstatic.
Dee
Feb 5/24. I left the garlic and ginger whole and removed then before cooking.
Christina P
I skipped the rice wine vinegar and ended up being a little short on soy sauce and didn’t think it was too salty! I marinated skirt steak for an hour and used a cast iron skillet and it came out perfectly tender with a nice sear. Will definitely be using it again!
DAVE
This is the best that steak has EVER come out for me. Granted, I've never been able to pull off a great steak .. rarely attempt it at home because of that; so I guess the bar was low for me. But I really enjoyed this, both hot and cold (probably would be great in a salad). Love that with this technique, a $5/lb sirloin came great. DID use a carbon steel pan that I've had for a while which probably also contributed to the great browning. Thanks !
Ben Leo
This marinade is awful. It overpowers the steak and you are tasting this incredibly strong marinade. Would never again use this and it ruined the steak I marinaded it in.
Sebastián
Very nice recipe. The time on the marinate paid off. I would add less soy sauce. If you are cooking for a gluten free party, remember tamari is saltier. Thank you!
LG
This is a perfect marinade. I wouldn’t leave anything out. Everyone I’ve served it to asks for the recipe. Works well at an hour or up to 8. We don’t find it too salty. Easily marinates two, very large ribeyes. We love to grill after using it.
pattyinathens
Too much soy, used with grass-fed sirloin tip, quite chewy, but only marinated about an hour.
AC
Absolutely delicious. Reduced proportions for 1 lb of steak. Used reduced sodium (28%) tamari and mashed toasted sesame seeds b/c no oil. Let marinate at room temp for 2 hours. For bavette/flap steak: Grilled at 400-500. About 6min /side til medium-rare-to-medium, b/c mushy texture if rare.
JK
So salty! The flavors are good but I used reduce sodium tamari and still waaaay too salty.
Gretchen
No sugar which is a big plus for this marinade. Great flavor
Paul Montagu
I marinated the steak for 30 hours and it was too salty, and the sesame oil was overpowering. I should submit my own marinade because it’s way better.
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