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Marinated Grilled Steak Recipe

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 minutes
Cook Time 15 minutes
Total Time 30 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.