Steak Marinade

By Lara Lee

Published July 2, 2021

Steak Marinade
Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Total Time
15 minutes, plus at least 30 minutes’ marinating
Rating
4(1,155)
Comments
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Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It’s a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time — and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.

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Ingredients

Yield:About 4 servings
  • ⅓cup plus 1 teaspoon soy sauce
  • 3tablespoons rice vinegar
  • 2tablespoons sesame oil
  • 1(1¼-inch) piece fresh ginger, peeled and finely grated (about 2 teaspoons)
  • 3garlic cloves, peeled and finely grated (about 2 teaspoons)
  • 1½teaspoons ground coriander
  • 1½teaspoons ground cumin
  • 1½pounds boneless steak, any tender cut (preferably bavette, sirloin tip, flap, rib-eye, flank or sirloin)
  • 1tablespoon neutral oil, for cooking (if using a pan)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

501 calories; 38 grams fat; 13 grams saturated fat; 2 grams trans fat; 18 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 36 grams protein; 1301 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have ¾ cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)

  2. Step 2

    Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.

  3. Step 3

    Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.

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Ratings

4 out of 5
1,155 user ratings
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Comments

LAZ

I used 1/3 c. sherry instead of rice vinegar and it worked really well.

CJR

Followed the recipe exactly and marinated sirloin steaks for 3 hours, delicious! I used regular soy sauce and think it would be overly salty if I marinated it longer but it worked out well at three hours.

DAVE

This is the best that steak has EVER come out for me. Granted, I've never been able to pull off a great steak .. rarely attempt it at home because of that; so I guess the bar was low for me. But I really enjoyed this, both hot and cold (probably would be great in a salad). Love that with this technique, a $5/lb sirloin came great. DID use a carbon steel pan that I've had for a while which probably also contributed to the great browning. Thanks !

Ross

I gave this marinade about six hours on a nice 40 oz flat iron (doubled the marinade) before grilling. The steak was tender and cooked to medium but everyone found the flavor surprisingly lacking. I think it actually could have used a little flaky finishing salt, or salt and pepper the steak some before going into the marinade, contrary to the other too salty comments here. I did use 25% less sodium soy sauce and went lighter on the sesame oil, but not by much given how potent it usually is. Wasn’t just bad, just lacked the flavor intensity I was expecting. Might need 24 hours for a big cut like that.

RunsInPink

Marinated 4 Costco NY strips in this (so I doubled the recipe) for 24 hours and they were MAGNIFICENT. Grilling always feels like a leap of faith—I put meat on the fire and get a nice char on one side, and I immediately think GAH it’s burned, I’ve ruined it… but six minutes on a side and then 10 minutes of resting yielded medium-rare perfection for my dad’s 89th birthday party.

Pam

Super great! Sliced inexpensive thick London Broil (top round) in half then cut into smaller pieces. Marinade 15 min, put on paper towels to drain. Put half in hot non-stick grill pan til desired doneness, repeat. Rest, sliced all thin on cutting board, perfect. No oil needed to cook. Did used 1t garlic powder and ginger because last minute throw together for unexpected company a hit!

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