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5 from 7 votes

5 Easy Steak Marinades

These 5 easy steak marinade recipes are simple to make, freezer-friendly, and totally dependable and delicious!  Perfect for grilling, broiling, slow cooking, meal prep, and more.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: American
Keyword: beef, freezer friendly, gluten free, make ahead

Ingredients

Cold Brew Marinade:

  • 3/4 cup cold brew coffee (or any strong coffee)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon each: Dijon mustard and freshly-cracked black pepper
  • 1/2 teaspoon each: garlic powder and onion powder

Fajita Marinade:

  • 1/3 cup lime juice
  • 1/3 cup pineapple juice
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt and pepper

Korean Marinade:

  • 1/2 cup Asian pear puree or juice* (or you can sub any kind of pear)
  • 1/4 cup low-sodium soy sauce (or tamari)
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut oil (or olive oil)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon each: garlic powder and ground ginger
  • optional: 1 teaspoon toasted sesame seeds 1 tablespoon thinly-sliced scallions

Chimichurri Marinade:

Balsamic & Herb Marinade:

  • 1/3 cup balsamic vinegar
  • 3 tablespoons low-sodium soy sauce (or tamari)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons finely-chopped fresh rosemary
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon each: garlic powder and freshly-cracked black pepper
  • 1/2 teaspoon onion powder

Instructions

  • Whisk together the ingredients for (one) marinade in a small bowl until combined.
  • Combine marinade with steak in a ziplock freezer bag, and toss until the steak is evenly coated in the marinade.  Carefully press out any extra air that might be in the bag, then seal.  (You will need 1/3 cup marinade per 1 pound of steak.)
  • If Using Immediately: Refrigerate the steak pack(s) for anywhere from 30 minutes to up to 1 day.
  • If Freezing: Immediately transfer the steak pack(s) to the freezer, and freeze for up to 3 months.  Then when you’re ready to cook the steak, transfer the steak pack back to the refrigerator for 24 hours, or until it has thawed completely.  Or to speed up the process, you can submerge the sealed steak pack in a bowl of cold water in the refrigerator until it has thawed completely.
  • When ready to cook, remove the steak from the marinade, discard the remaining marinade, and let the steak rest on a plate for 20 minutes at room temperature.  (This will help it cook more evenly.)  Cook however you prefer.  (See recommendations below.)