Name: Marinated Grilled Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 sirloin or ribeye steaks (about 2.5cm (1-inch) thick (approx. 225g each)); 80 ml soy sauce (I use Kikkoman low-sodium); 60 ml olive oil; 60 ml balsamic vinegar; 2 tbsp Worcestershire sauce; 2 tbsp dark brown soft sugar; 4 cloves garlic (minced); 1 tbsp Dijon mustard; 1 tsp freshly ground black pepper; 1 sprig fresh rosemary (finely chopped); Genuine Flavour: The marinade creates a steak that is anything but one-note. You get the salty umami from the soy; Active Time is Under 30 Minutes: While the steak needs to marinate; Flexible Recipe: You can easily adapt the marinade to your taste. Add a teaspoon of red chilli flakes for a bit of warmth; Great for Summer Barbecues: This is a star player for any outdoor gathering. It feels special; Family Tested: My husband

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There’s something wonderfully satisfying about the sound and smell of a steak sizzling on a hot grill. It signals summer evenings, relaxed weekend gatherings, and a genuinely special meal that doesn’t require hours of labour. This marinated grilled steak recipe is the result of much delicious experimentation in my own kitchen, and it’s become the one I turn to time and again. This is my go-to recipe when the sun finally makes an appearance and the barbecue is calling my name.

What makes this particular grilled steak so memorable is the marinade. It’s a beautifully balanced blend of savoury, tangy, and slightly sweet notes that doesn’t just sit on the surface; it truly works its way into the meat, tenderising it and building layers of deep, rich flavour. We’re not overpowering the glorious taste of the beef, but rather enhancing it, creating a steak that’s juicy, aromatic, and has a fantastic caramelised crust from the grill.

This recipe is ideal when you want to serve something that feels a bit celebratory without being complicated. It’s for those evenings when you want to impress a guest (or just treat yourself) with a fantastic meal that comes together with minimal fuss. Anyone who appreciates a good steak will find something to love here, from the seasoned barbecue expert to someone firing up their grill for the very first time.

Recipe Overview

This marinated grilled steak recipe centres around a flavour-packed marinade that tenderises and seasons the beef before it hits the hot grates. The result is a steak with a gorgeous, dark crust and an incredibly juicy, tender interior. The flavour is deeply savoury from the soy and Worcestershire sauce, with a bright tang from balsamic vinegar and a subtle sweetness that helps create that perfect char. I stumbled upon this combination of balsamic and soy by accident one evening when I was low on other ingredients, and it’s been a family favourite ever since.

Prep Time: 15 minutes
Marinating Time: At least 2 hours (up to 24 hours)
Cook Time: 8-12 minutes
Total Time: 2 hours 25 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Marinated Grilled Steak Recipe

Genuine Flavour: The marinade creates a steak that is anything but one-note. You get the salty umami from the soy, a sharp, sweet tang from the balsamic vinegar, a savoury depth from the garlic and Worcestershire sauce, and just a hint of sweetness from the brown sugar that caramelises beautifully on the grill.
Active Time is Under 30 Minutes: While the steak needs to marinate, your actual hands-on time for prep and cooking is remarkably short. It’s a brilliant recipe for making an impressive meal without being stuck in the kitchen.
Flexible Recipe: You can easily adapt the marinade to your taste. Add a teaspoon of red chilli flakes for a bit of warmth, swap the rosemary for thyme, or use red wine vinegar in place of balsamic for a different kind of tang. It also works with various cuts of steak.
Great for Summer Barbecues: This is a star player for any outdoor gathering. It feels special, smells incredible as it cooks, and everyone seems to gather around the grill when it’s on. It also works beautifully for a more intimate, special dinner at home.
Family Tested: My husband, who considers himself a steak connoisseur, gives this recipe his highest seal of approval. He loves how the marinade creates such a fantastic crust when grilled. It always gets compliments when we have friends over.

Marinated Grilled Steak Recipe

⏱️ 15 min prep • 🍳 15 min cook • 👥 4 servings

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Ingredients You’ll Need

For a truly spectacular steak, starting with quality ingredients is key. This applies to the beef itself and the components of the marinade. I always opt for a good quality balsamic vinegar; it makes a noticeable difference to the final flavour. Don’t be tempted by the very cheap ones, as they can be overly acidic.

For the Steak:
4 sirloin or ribeye steaks, about 2.5cm (1-inch) thick (approx. 225g each)
For the Marinade:
80ml soy sauce (I use Kikkoman low-sodium)
60ml olive oil
60ml balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp dark brown soft sugar
4 cloves garlic, minced
1 tbsp Dijon mustard
1 tsp freshly ground black pepper
1 sprig fresh rosemary, finely chopped

Kira’s Tip: For the best results, take your steaks out of the fridge about 30-45 minutes before you plan to grill them. Allowing the meat to come to room temperature ensures it cooks more evenly.

How to Make Marinated Grilled Steak Recipe

The process here is straightforward. We’ll start by mixing our flavourful marinade, letting the steak soak up all that goodness, and then grilling it to perfection. The key is a hot grill and a watchful eye.

Prepare the Marinade: In a medium bowl, whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, dark brown sugar, minced garlic, Dijon mustard, black pepper, and chopped rosemary. Keep whisking until the sugar has fully dissolved into the liquid.
Marinate the Steaks: Place the steaks in a shallow dish or a large, resealable plastic bag. Pour the marinade over the steaks, ensuring they are all well-coated. If using a dish, turn them over a couple of times.
Chill and Rest: Cover the dish or seal the bag and place it in the refrigerator to marinate for at least 2 hours. For a deeper flavour, you can leave it for up to 24 hours. Any longer and the acidity can start to affect the texture of the meat.
Prepare for Grilling: About 30-40 minutes before cooking, remove the steaks from the fridge to allow them to come to room temperature. This is a crucial step for an even cook.
Preheat the Grill: Preheat your barbecue or grill pan to a high heat, aiming for around 230-260°C (450-500°F). A hot grill is essential for getting a great sear. Clean the grates well and lightly oil them to prevent sticking.
Grill the Steaks: Remove the steaks from the marinade, allowing any excess to drip off. Don’t wipe them completely dry, as the sugars in the marinade will help create a lovely crust. Place the steaks on the hot grill.
Cook to Perfection: Cook for 4-6 minutes per side for a medium-rare finish, depending on the thickness of your steak. For medium, aim for 6-7 minutes per side. I find that using a meat thermometer is the most reliable way to get it just right. What works best for me is aiming for an internal temperature of 52-55°C for a perfect medium-rare.
Rest the Meat: This is the most important final step! Transfer the cooked steaks to a cutting board and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. You can tent the steaks loosely with foil to keep them warm.
Serve: Slice the steak against the grain into thick strips and serve immediately.

Tips From My Kitchen

Temperature Control: Ensure your grill is properly hot before the steak goes on. If it’s not hot enough, the steak will start to steam rather than sear, and you’ll miss out on the deep, caramelised crust that makes grilled steak so special.
The Secret Step: I learned that resting the steak is non-negotiable. Skipping this step will cause all the delicious juices to run out onto your cutting board the moment you slice into it. For a detailed explanation of why this happens, the team at Serious Eats has a great article on the science behind it.
Make-Ahead: The marinade can be prepared up to 3 days in advance and stored in an airtight container in the fridge. You can also marinate the steaks for up to 24 hours, so it’s a great dish to prep the day before a barbecue.
Storage: If you have leftovers, allow them to cool completely before storing them in an airtight container in the fridge for up to 3 days. They are fantastic sliced cold in salads or used to make my Smoked Beef Sandwiches Lunch.

Equipment You’ll Need

You don’t need a lot of fancy kit for this recipe, but a few key items will help you get the best results.

Grill or a heavy-based grill pan
Instant-read meat thermometer
Tongs (avoid using a fork, which pierces the meat)
A shallow dish or resealable bag for marinating

Common Mistakes to Avoid

Overcrowding the grill: If you’re cooking multiple steaks, make sure there’s enough space between them. If they’re too close together, they’ll steam instead of sear, resulting in a greyish finish rather than a deep brown crust. Cook in batches if necessary.
Wrong temperature: A grill that is too cool is the enemy of a good steak. A lukewarm grill will slowly cook the steak through before a crust can form. Conversely, a grill that is uncontrollably hot can burn the marinade before the inside is cooked. Aim for a consistent high heat.
Skipping the rest time: It can be tempting to slice right in, but patience pays off. Resting allows the muscle fibres to relax and reabsorb the juices. Slicing too early leads to a dry steak and a board full of wasted flavour.

What to Serve With Marinated Grilled Steak Recipe

This flavourful steak pairs wonderfully with a variety of side dishes. The rich, savoury notes of the beef are balanced well by both starchy and fresh companions.

Hearty Potatoes: My Crispy Oven Roasted Potatoes Side are a classic choice. Their fluffy interior and crunchy exterior are the perfect partner for the juicy steak.
A Fresh Salad: A simple green salad with rocket, cherry tomatoes, and a sharp lemon vinaigrette helps cut through the richness of the meat. For larger gatherings, my Big Batch Pasta Salad For Crowds is also a great option.
Grilled Vegetables: Asparagus, corn on the cob, or sliced peppers and courgettes, all cooked on the grill alongside the steak, make for a simple and delicious side.
Wine Pairing: A bold red wine with good structure, like a Cabernet Sauvignon from Bordeaux or a spicy Malbec from Argentina, stands up beautifully to the steak’s robust flavour.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. The marinade itself can be made and stored in the fridge for up to three days. You can place the steaks in the marinade up to 24 hours before you plan to cook them, which makes it a brilliant recipe for easy entertaining. Just remember to take the steaks out of the fridge 30-45 minutes before grilling.

How do I know when my steak is done without a thermometer?

While a thermometer is the most accurate method, you can use the touch test. A rare steak feels soft, a medium-rare steak will have a gentle springiness, and a well-done steak feels quite firm. However, for food safety and perfect results, I highly recommend investing in an instant-read thermometer. The UK’s Food Standards Agency (FSA) provides helpful guidance on cooking meat safely to the correct internal temperatures.

How do I store leftovers?

Let the steak cool to room temperature, then place it in an airtight container and refrigerate for up to 3 days. I prefer not to reheat it in the microwave, as it can become tough. Instead, I enjoy it cold and thinly sliced in salads or sandwiches, or you can gently warm slices in a pan with a little bit of butter.

What other cuts of steak can I use for this recipe?

This marinade is very versatile. It works wonderfully with flank, skirt, or rump steak. These cuts are leaner, so be mindful of cooking times—they’ll often cook faster than sirloin or ribeye. They are also best served sliced thinly against the grain to ensure maximum tenderness.

Can I cook this marinated steak in a pan?

Yes, definitely. If you don’t have a grill, a heavy-based, cast-iron skillet is your best friend. Heat the pan over a high heat until it’s almost smoking. Add a small splash of neutral oil, then cook the steak as you would on the grill, searing for a few minutes on each side until it develops a deep brown crust and is cooked to your liking.

Marinated Grilled Steak

A flavour-packed grilled steak featuring a savoury marinade of soy sauce, balsamic vinegar, and garlic. This recipe is quick to prepare and perfect for summer barbecues, delivering a tender and juicy steak with a beautiful caramelised crust.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

For the Steak

4 sirloin or ribeye steaks about 2.5cm (1-inch) thick (approx. 225g each)

For the Marinade

80 ml soy sauce I use Kikkoman low-sodium
60 ml olive oil
60 ml balsamic vinegar
2 tbsp Worcestershire sauce
2 tbsp dark brown soft sugar
4 cloves garlic minced
1 tbsp Dijon mustard
1 tsp freshly ground black pepper
1 sprig fresh rosemary finely chopped
Genuine Flavour: The marinade creates a steak that is anything but one-note. You get the salty umami from the soy a sharp, sweet tang from the balsamic vinegar, a savoury depth from the garlic and Worcestershire sauce, and just a hint of sweetness from the brown sugar that caramelises beautifully on the grill.
Active Time is Under 30 Minutes: While the steak needs to marinate your actual hands-on time for prep and cooking is remarkably short. It's a brilliant recipe for making an impressive meal without being stuck in the kitchen.
Flexible Recipe: You can easily adapt the marinade to your taste. Add a teaspoon of red chilli flakes for a bit of warmth swap the rosemary for thyme, or use red wine vinegar in place of balsamic for a different kind of tang. It also works with various cuts of steak.
Great for Summer Barbecues: This is a star player for any outdoor gathering. It feels special smells incredible as it cooks, and everyone seems to gather around the grill when it's on. It also works beautifully for a more intimate, special dinner at home.
Family Tested: My husband who considers himself a steak connoisseur, gives this recipe his highest seal of approval. He loves how the marinade creates such a fantastic crust when grilled. It always gets compliments when we have friends over.

Method

Prepare the Marinade: In a medium bowl, whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, dark brown sugar, minced garlic, Dijon mustard, black pepper, and chopped rosemary. Keep whisking until the sugar has fully dissolved into the liquid.
Marinate the Steaks: Place the steaks in a shallow dish or a large, resealable plastic bag. Pour the marinade over the steaks, ensuring they are all well-coated. If using a dish, turn them over a couple of times.
Chill and Rest: Cover the dish or seal the bag and place it in the refrigerator to marinate for at least 2 hours. For a deeper flavour, you can leave it for up to 24 hours. Any longer and the acidity can start to affect the texture of the meat.
Prepare for Grilling: About 30-40 minutes before cooking, remove the steaks from the fridge to allow them to come to room temperature. This is a crucial step for an even cook.
Preheat the Grill: Preheat your barbecue or grill pan to a high heat, aiming for around 230-260°C (450-500°F). A hot grill is essential for getting a great sear. Clean the grates well and lightly oil them to prevent sticking.
Grill the Steaks: Remove the steaks from the marinade, allowing any excess to drip off. Don't wipe them completely dry, as the sugars in the marinade will help create a lovely crust. Place the steaks on the hot grill.
Cook to Perfection: Cook for 4-6 minutes per side for a medium-rare finish, depending on the thickness of your steak. For medium, aim for 6-7 minutes per side. I find that using a meat thermometer is the most reliable way to get it just right. What works best for me is aiming for an internal temperature of 52-55°C for a perfect medium-rare.
Rest the Meat: This is the most important final step! Transfer the cooked steaks to a cutting board and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. You can tent the steaks loosely with foil to keep them warm.
Serve: Slice the steak against the grain into thick strips and serve immediately.

Notes

For extra warmth, add a teaspoon of red chilli flakes to the marinade. Ensure you let the steak rest for at least 5-10 minutes before slicing for a tender, juicy result. The marination time of 2 to 24 hours is not included in the total time.

I really hope you give this marinated grilled steak recipe a try. It’s a firm favourite in my house and has been at the centre of many happy family meals. There’s nothing quite like sharing a perfectly cooked steak with people you love. If you make it, please let me know how it turned out in the comments below. I’d love to hear from you!

Happy grilling,
Kira

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