Ingredients Condiments Marinades 15 Steak Marinade Recipes to Keep in Your Back Pocket By Food & Wine Editors Published on April 14, 2021 Share Tweet Pin Email Trending Videos Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Taking the time to marinate your steak, whether for 15 minutes or several hours, can make a huge impact on its flavor. So we've rounded up some delicious options here, including a London broil that begins with a marinade flavored with Dijon mustard and Worcestershire sauce, and a koji-cola marinade that's great with steak, salmon, chicken wings, lamb rib chops, and so much more. Read on for even more steak marinade recipes. 01 of 15 Balsamic Marinated Flank Steak © Lucas Allen A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while it's marinated overnight. The dressing comes together quickly in a blender with garlic, rosemary, oregano, and a touch of mustard. Serve the sliced steak over toasted bread with grilled vegetables or in an epic steak sandwich. Get the Recipe 02 of 15 Spicy Thai Marinade with Basil and Cilantro © Tina Rupp Chef Bill Kim likes to use this spicy, citrus-scented marinade on steak, but it's also great on chicken and shrimp. Get the Recipe 03 of 15 Lemon-and-Garlic-Marinated Flat Iron Steak © John Kernick In addition to lemons and scallions, this marinade relies on pantry staples like extra-virgin olive oil, bay leaves, and garlic cloves. You'll want to marinate the steak for 24 hours so the flavors really set in. Get the Recipe 04 of 15 Chipotle-Marinated Flatiron Steak with Avocado-Corn Relish © Tina Rupp The flatiron steak, a.k.a. the top blade steak, is a marbled cut of beef from the shoulder. Uniform in thickness and rectangular in shape (just like an old-fashioned iron), it's easy to butterfly for quick cooking on the grill. Here, Melissa Rubel Jacobson flavors the meat with a bold Southwestern-style marinade made with smoky chipotle and fresh orange juice. Get the Recipe 05 of 15 Grilled Skirt Steak with Shishitos and Charred Lemon © Con Poulos Tender beef, spicy shishito peppers, pungent blue cheese, and smoky lemon-dressed salad are incredible together. Chef Dave Beran tailor-made the dish to go with peppery Malbec from Argentina. Get the Recipe 06 of 15 Steak Tacos with Pineapple © Eva Kolenko A quick marinade of soy sauce, garlic, and ginger flavors the skirt steak for these super easy tacos. Get the Recipe 07 of 15 Gochujang Flank Steak and Korean Pasta Salad © Abby Hocking Chef Chris Shepherd says that after the Korean War, pasta salad became part of Korea's culinary repertoire. Here, he serves his own version with a spicy-sweet flank steak that his cooks came up with after trying an earthy, fruity Blaufränkisch one night. Get the Recipe 08 of 15 Vindaloo Flank Steak © Andrew Thomas Lee In India, this fiery curry is often served with chicken, lamb, or vegetables. Chef Meherwan Irani turns it into a thick paste to marinate steak. The meat is terrific on its own or served with naan. Get the Recipe 09 of 15 Pepper-Crusted Skirt Steak with Charred Leeks © John Kernick Star chef Alex Guarnaschelli cooks juicy skirt steak with spices until a crust forms, then she spreads a mix of mustard and vinegar on the meat for a delicious tang. Get the Recipe 10 of 15 Cuban Flank Steak © John Kernick Cookbook author Melissa Clark makes a Cuban-inspired marinade with citrus, oregano, garlic, and cumin to infuse her juicy flank steaks with great flavor. She saves a bit of the marinade as a sauce to brighten up the sweet mango served alongside. Get the Recipe 11 of 15 Balsamic and Soy Marinated Skirt Steaks with Charred Peppers Victor Protasio This simple grilled dinner is all about fresh summer produce. Herbs and smashed garlic quickly infuse charred sweet peppers, capturing their heat straight from the grill. Get the Recipe 12 of 15 Koji-Cola All-Purpose Marinade Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Umami-rich koji rice teams up with cane sugar–rich Mexican Coca Cola to tenderize the meat of your choice while grilling up nice and crispy; find koji rice online or at Asian markets. Get the Recipe 13 of 15 Smoky Pasilla-and-Citrus Grilled Flank Steak Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas "On a recent trip to Oaxaca, I was mesmerized with the fruity, smoky pasilla de Oaxaca chiles so much that I brought back a bag of the chiles, as well as a basalt molcajete, in my suitcase," Andrea Slonecker writes. "The deep flavor the chiles impart to beef is exceptional; if you can't find them, chipotle morita or chipotle meco chiles are good substitutes." Get the Recipe 14 of 15 Classic London Broil with Rosemary and Thyme Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Red-wine vinegar and Worcestershire sauce effortlessly infuse quick-cooking flank steak with bold flavor. Pile the thinly sliced steak on crusty rolls for sandwiches, or serve with buttery baked potatoes and a salad of crisp lettuces. Get the Recipe 15 of 15 Lemongrass Skirt Steak Skewers Cedric Angeles Be sure to preheat the grill when making these skewers; high, even heat will help guarantee strong grill marks and will caramelize the sugars in the marinade. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit