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Grilled Marinated Steak - Bold, herby, juicy steak with the easiest all-in-one marinade you’ll want to put on everything.

Every home cook needs a good go-to steak marinade. One that works on all cuts, doesn’t need babysitting, and turns even the most affordable steak into something worth firing up the grill for. This is that marinade.

I’ve been making this recipe for years—especially when warm weather hits and grilling season kicks in. It’s packed with flavor thanks to soy sauce, Worcestershire, lemon juice, garlic, and herbs. The kind of flavor that soaks into the meat, not just sits on top. It’s zesty, a little savory, a little tangy, and just the right amount of herby.

Best of all? It takes just a few minutes to blend up, and the rest is hands-off. Marinate in the morning, grill at dinner, and boom—dinner’s done and delicious.

Why You’ll Love This Grilled Steak Marinade :

• Flavor-packed – it’s bold, herby, tangy, and just slightly spicy (if you want it to be)
• Works with all kinds of steak – ribeye, sirloin, flank, even cheaper cuts
• Hands-off magic – 5 minutes to blend, a few hours to marinate, and the grill does the rest
• Make-ahead friendly – perfect for prepping in the morning or the night before
• No fancy ingredients – pantry staples do all the heavy lifting here

Ingredients For Grilled Marinated Steak :

Here’s everything you need to make this marinade:

• ⅓ cup soy sauce
  Adds salt and umami—use low-sodium if you're watching your salt.
• ½ cup olive oil
  Helps carry flavor into the meat and keeps it juicy.
• ⅓ cup fresh lemon juice
  Brightens things up and tenderizes the steak.
• ¼ cup Worcestershire sauce
  Adds depth and a little sweetness.
• 1 ½ tablespoons garlic powder
  Or fresh garlic if you prefer—but the powder coats beautifully.
• 3 tablespoons dried basil
• 1 ½ tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
  Or swap for black pepper if that’s what you have.
• ¼ teaspoon hot pepper sauce (optional)
  Adds a little kick—feel free to use more or less to taste.
• 1 teaspoon dried minced garlic (optional)
  For extra texture and garlicky goodness.

How to Make It :

1. Blend the marinade:
   Add all the ingredients to a blender or food processor. Blend on high for about 30 seconds, or until everything is well mixed and the herbs are nicely distributed.
2. Marinate your steak:
   Pour the marinade over your steak of choice—anything from sirloin to flank works great. Place the steak in a shallow dish or zip-top bag, making sure it’s fully coated.
3. Refrigerate:
   Cover and let it marinate for at least 2 hours, or up to 8 hours for maximum flavor. (Overnight works too, especially with tougher cuts.)
4. Grill it up:
   Remove the steak from the marinade and grill to your desired doneness. Discard the leftover marinade (or simmer it in a saucepan for a few minutes to use as a drizzle—just make sure it boils fully).
5. Let it rest:
   After grilling, let the steak rest for 5–10 minutes before slicing. This helps the juices stay in the meat where they belong.

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Serving Suggestions

• Serve with grilled veggies (zucchini, peppers, mushrooms)
• Add a baked potato or corn on the cob
• Slice it over a salad with a little blue cheese or balsamic glaze
• Turn it into steak sandwiches or tacos with leftovers!

Recipe Tips & Swaps

• No blender? Just whisk everything together well in a bowl.
• Too acidic? Cut back the lemon juice slightly if you're using it on thinner cuts like skirt steak.
• Low sodium? Use low-sodium soy sauce or sub coconut aminos.
• Like it sweeter? Add a tablespoon of brown sugar or honey to balance the acidity.

Storage Notes

• Marinade: You can make this ahead and keep it in the fridge (sealed) for up to 5 days.
• Leftover steak: Store cooked steak in the fridge for up to 3 days. Great for wraps or breakfast hash!

This marinade is one of those "tastes like you spent hours" secrets that works for everything from casual family dinners to weekend cookouts. Trust me—once you try it, you’ll be keeping a jar of it in the fridge at all times.

Let me know how it goes or if you put your own spin on it. I’d love to hear what cut you use and how you served it!

💛 From my grill to yours.