Steak Marinade
Steak marinade: olive oil, Worcestershire, soy sauce and lemon juice with hot sauce, garlic powder, oregano, dry minced onion, salt and pepper for 6 steaks. Marinate at least 2 hours in the refrigerator (no more than 24), then grill to 145°F.
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Ingredients
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 2 teaspoons hot sauce any hot sauce you like
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dry minced onion
- 2 teaspoons salt
- 2 teaspoons black pepper
- 6 steaks any cut; sirloin and ranch steaks are a good fit, New York strip or ribeye work too
Instructions
- Whisk the olive oil, Worcestershire sauce, soy sauce, lemon juice, hot sauce, garlic powder, oregano, dry minced onion, salt and pepper together in a small mixing bowl.
- Place the steaks in a gallon-size food storage bag. Pour the marinade over the steaks, seal the bag and press out any excess air.
- Refrigerate for at least 2 hours, or overnight for thick or tough steaks, and no longer than 24 hours. Never marinate on the counter.
- Preheat a grill or grill pan to medium-high heat.
- Use tongs to lift the steaks out of the marinade, letting the excess drip back into the bag, and put them on the hot grill. On a grill pan, cook in batches if needed. Cook 4 to 5 minutes, flip, and cook another 4 to 5 minutes, until a food thermometer reads 145°F. Thicker steaks take longer. Throw away the marinade left in the bag.
- Move the steaks to a clean platter, cover loosely with foil and let them rest 5 to 10 minutes before serving warm.
Notes
Marinate in the refrigerator, never on the counter, and no longer than 24 hours. Throw away marinade that touched raw steak. Cook steaks to 145°F and rest at least 3 minutes.
Nutrition
Serving: 1servingCalories: 452kcalCarbohydrates: 1.1gProtein: 47.9gFat: 27.9gSodium: 428mgFiber: 0.1gSugar: 0.3g