Balsamic Steak Marinade Sauce

This Balsamic Steak Marinade can be made using simple ingredients you probably already have in your kitchen. There is no need to measure anything precisely, so it couldn’t be easier!

This is the Best Steak Marinade

It’s probably a Midwest thing, but I grew up eating flank steak marinated in bottled Italian salad dressing. And honestly, it was so so good. 10/10 would eat again.

Recently I wanted to grill flank steak and wanted to marinate the steak first. I was kind of craving something along the lines of that Italian dressing, but didn’t want to run to the store for a bottle of dressing.

I did have a bottle of balsamic vinegar on hand after making my balsamic glaze recipe, so I started there. Using that, along with some other things I had around, I was able to whip this marinade up in just a few minutes.

Use this Balsamic Steak Marinade for flank steak, skirt steak, or any other cut of beef you would like to marinate before cooking.

Balsamic Marinade for Steak Ingredients

• olive oil – I like the flavor of olive oil paired with balsamic vinegar, but you could also use vegetable oil for a cheaper alternative.
• garlic – you will need 3 cloves of garlic for this balsamic marinade for steak. Give them a quick chop but don’t worry about it being perfect.
• balsamic vinegar – the superstar of this marinade! Just 1/4 cup of this pungent vinegar adds a ton of flavor.
• soy sauce – there’s no salt in this balsamic vinegar steak marinade, as all of the salt comes from the soy sauce. Don’t skip it!
• lemon juice – you can actually use ANY citrus juice here. I had a lemon, but if you have limes or oranges, use those.
• light brown sugar – this adds sweetness to the marinade. If you have dark brown sugar, you can use that instead.
• Dijon mustard – this adds a little bit of heat to the marinade.
• red pepper flakes – another little kick of heat!

What cuts of beef work with this Steak Marinade Sauce?

I usually use this balsamic marinade for flank steak (as shown in these photos), skirt steak or hanger steak. Any cut of meat that has nice marbling works well in a marinade. Feel free to experiment!

While they don’t necessarily NEED to be marinated, ribeye, New York Strip and tenderloin steaks all work well in this balsamic vinegar steak marinade also, to add extra flavor to the meat.

Flat iron steak is another cut suitable for this balsamic marinade for steak. I also have a separate flat iron steak marinade recipe where the highlights are orange juice and cumin.

How long should I marinate steak in this Steak Marinade Sauce?

It’s best to marinate steak for at least four hours so that the flavors can start to soak into the meat, and the acidity in the balsamic vinegar steak marinade can tenderize the steak.

For a more pronounced taste, you can also marinate overnight! However, try not to marinate longer than 24 hours if you can help it.

After TOO long, the acid in this balsamic steak marinade recipe will start to “cook” the beef, and the steak will be a little tough once you grill it.

Other ways to use Balsamic Vinegar Steak Marinade

This steak marinade is a versatile and flavorful concoction that can be used for much more than steak. Make a double batch (never re-use marinade that has touched raw meat) and use it in a variety of ways throughout the week:

• GRILLED VEGGIES – Give your favorite veggies like bell peppers, zucchini, onions and mushrooms a quick marinade before grilling.
• CHICKEN AND PORK – While it’s called a “steak marinade,” the balsamic flavor here works just as well with chicken breasts or pork chops, too.
• SALAD DRESSING – This steak marinade is also a ready-to-go salad sweet and savory salad dressing! Serve it over a caprese or mixed greens salad.