This 3-Ingredient Steak Marinade? Honestly, It Saved My Monday Dinners
Okay, first things first: I’m not one of those people who obsess over 19-ingredient marinades or wake up at dawn to prep dinner. There’s a time and a place for fancy, but for me? It’s usually somewhere between getting the cat off the counter and tracking down that one missing sock. My first time tossing together this marinade was basically out of desperation. No joke—I had steak (yay!), but zero energy or time. Three ingredients later, my family thought I’d turned gourmet chef overnight. Which was hilarious, because… well, if you saw the mess in my kitchen, you’d know.
Oh, one time, I tried to swap soy sauce for maple syrup (I misread the label, don’t ask), and the steak was…um, *distinctive*. I’ll stick to the real deal now, but hey—no harm in a kitchen adventure, right?
Why You’ll Probably Fall For This (Like I Did)
I make this when I want beef to taste like it’s worth way more than it is—maybe on a Tuesday night when I’ve worked late or honestly, any time I just cannot be fussed. My family basically hovers near the pan when this is going. My son actually schedules his homework breaks so he can “casually check on dinner” (which means, ‘sneak a bite’). Also, if you’re sick of marinades that leave your steak oddly sweet or mysteriously mushy, this one’s for you. Once, I marinated steak overnight and it was, well, a little more… tissue paper than tender. Lesson learned—sometimes less is more!
What You Need (And Maybe What You Don’t)
- Soy sauce (I usually grab ordinary low-sodium, but Shoyu or Tamari works. My gran swore by Kikkoman, but any half-decent bottle will do if that’s not in the cupboard.)
- Olive oil (Extra virgin? Yes, that’s fancy, but regular stuff works. Back in my broke student days, canola stood in and honestly, not a disaster!)
- Garlic (Freshly minced is magic; I mostly grab the jarred pre-chopped stuff. And, well, garlic powder does the trick in a crisis.)
Oh, and if you’re wild, black pepper is great but never feels mandatory. Don’t stress.
How To Throw It All Together
- In a bowl (or, if you’re like me and hate dishes, a zip-top bag), splash in about 1/4 cup of soy sauce, 2 tablespoons olive oil, and 3 crushed garlic cloves. If the garlic’s going everywhere, just corral it with your finger—it sorts itself out eventually. Sometimes I just eyeball the measurements; hasn’t failed me yet.
- Plop the steaks in and whoosh ‘em around until they’re coated. Then seal or cover, and park in the fridge for anywhere from 20 mins to two hours. This is where I sneak a sniff (garlic!) and maybe taste a drop if nobody’s looking. If it looks a bit strange or separated, don’t worry. That’s actually normal—give it a stir.
- Take ‘em out, pat off most of the marinade with a paper towel (otherwise, it steams instead of sears—learned this the hard way). Grill or pan-sear to your liking. Don’t overthink the timing, but for me it’s about 3-4 mins a side.
Serve with whatever’s in the fridge—more on that later.
Random Notes from My Many Attempts
- If you forget to marinate for a long time: 20 mins is fine, honestly! I used to panic about this. Don’t.
- Left the steaks in the marinade overnight once. Too salty, kinda squishy. Two hours is usually my upper limit now.
- Keep an eye on the pan temp. Too hot and the garlic burns to a crisp—yeah, that happened. Smelled like bonfire night in my kitchen!
Dunno, Fancy a Change? Here’s What I’ve Tried (for better or worse)
- Lime juice instead of garlic: Not bad! Weirdly tangy. My youngest said it “tastes like barbecue salsa.”
- Honey instead of olive oil: Nope. Burnt. I’ll just stick to oil next time.
- Added a splash of Worcestershire sauce once and, honestly, it was awesome—worth a try if you have it.
What If You Don’t Have…?
Honestly, if you don’t have a whisk (somehow mine’s always at the bottom of the dishwasher), a regular fork gets the job done. I tried mixing the marinade in a coffee mug once (no clean bowls)—still tasty. If you’re grilling outdoors and forgot a brush, just dab it on with a wad of kitchen towel.
How Long Will This Last (If At All)?
Okay, in theory, leftover steak will last 3 or so days in the fridge, tightly wrapped. But honestly, in my house, it’s usually gone by the next morning—either for a stealthy midnight snack or, if my partner’s up first, diced in an omelet. I think it’s tastier the day after, but no one ever leaves enough to check for a second day’s taste test!
What To Serve This With? Oh, The Options
I’m all about smashing a baked potato alongside, maybe even a pile of whatever green veg is drooping in the fridge. Sometimes, I do proper steak frites (waffle fries for us, since that’s what’s in the freezer)—totally a family Friday thing. And, weird digression, but my bestie always makes a simple arugula salad (like this one!) on the side. Gives a nice peppery crunch with the rich steak.
If I Had To Give You One Pro Tip?
Don’t rush the pat-dry step after marinating. I once just plopped the steak wet into a cast iron skillet and ended up with more of a steak stew situation—not great. Press them gently with a paper towel and you’ll get that proper browned crust. Also! If the garlic sticks to the steak, scrape it off before cooking or it’ll burn and get all bitter. (Ask me how I know…)
Answering Some Real World Questions (Yes, Someone Actually Asked These)
- Can I use chicken instead? Totally. I do this with boneless thighs and reduce the marinating to, like, 30 minutes. It’s honestly delicious.
- Do I add sugar or sweetener? Nope—the soy sauce has enough zing on its own. If you must, maybe try a tiny drip of honey, but as above: I’ve burnt it before!
- Is gluten-free okay? Yeah, just pick a GF soy sauce like Tamari. Here’s a list of good ones if you need help choosing.
- What cut works best? Most, honestly. Sirloin, ribeye, even flank or skirt. I tried it once with cube steak and it was…eh, fine, but not my favourite.
- Can I freeze this? Sure, pop steak plus marinade in a freezer bag, squish out the air, and freeze. Thaw in the fridge. No, it doesn’t taste weird—actually, sometimes I think it gets even better that way.
Oh—and if you love ridiculously simple eats, my go-to source for dinner ideas is Budget Bytes. Their marinade roundups are something I keep scrolling back to, especially when my brain’s more porridge than planner.
Ingredients
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 4 (8-ounce) steaks (such as ribeye or sirloin)
- 1 teaspoon dried rosemary (optional)
Instructions
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1In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, garlic, brown sugar, and black pepper.
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2Place the steaks in a large resealable bag or shallow dish. Pour the marinade over the steaks, ensuring they are well-coated.
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3Seal the bag or cover the dish and refrigerate for at least 1 hour (up to 8 hours for stronger flavor).
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4Remove the steaks from the marinade and let excess drip off. Preheat a grill or skillet over medium-high heat.
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5Grill or sear steaks for 4-5 minutes per side, or until desired doneness is reached. Let rest for 5 minutes before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420cal
Protein:
42 gg
Fat:
26 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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