Asian Steak Marinade
A simple Asian-style marinade for steaks using balsamic vinegar, soy sauce, maple syrup, and aromatics. Marinate briefly, then grill to your desired doneness and garnish with chopped green onions.
Servings: 4 servings
Ingredients
Ingredients
- 48- ouncessteaksI used ribeye
- 1/3 cupbalsamic vinegar
- 1/3 cupsoy sauce
- 1/3 cupvegetable oil
- 1 tablespoonWorcestershire sauce
- 2 tablespoonsmaple syrup
- 1/4 cupbrown sugar
- 1 teaspoononion powder
- 1 teaspoongarlic powder
- 1/2 teaspoonginger powder
- 1/4 teaspoonred pepper flakes
- chopped green onions
Instructions
Instructions
- Whisk together all the marinade ingredients in a bowl or a zip-top bag: balsamic vinegar, soy sauce, vegetable oil, Worcestershire sauce, maple syrup, brown sugar, onion powder, garlic powder, ginger powder, and red pepper flakes until the sugar is dissolved and the mixture is uniform.
- Put the 48 ounces of steaks into a large zip-top bag or a shallow bowl. Pour the marinade over the steaks, seal the bag or cover the bowl, and toss or turn the steaks to coat them evenly. Refrigerate and marinate for 15–20 minutes.
- While the steaks marinate, preheat a grill or a cast-iron grill pan over high heat until very hot. Lightly brush the grill grates or the pan with a little vegetable oil.
- Remove the steaks from the marinade and transfer them to the preheated grill or pan using tongs. Discard any remaining marinade that contacted the raw meat (do not reuse it unless boiled).
- Cook the steaks to your desired doneness, flipping as needed. Use an instant-read meat thermometer in the thickest part of the steak to check doneness: rare, less than 130°F; medium-rare, 130°F; medium, 135°F; medium-well, 150°F; well-done, 160°F.
- Transfer the cooked steaks to a cutting board and let them rest for 5 minutes before slicing or serving.
- Garnish with the chopped green onions and serve.
Equipment
- Zip-top Bag
- Bowl
- grill or cast-iron grill pan
- Tongs
- Instant-read thermometer
- Cutting Board
Notes
Good marbling: Having some fat is beneficial since it dries out much slower than lean ones. But too much can be bad for your health, too, so trim the excess ones if present.
Fresh: As a rule of thumb, get only the fresh ones that have nice color! The meat must be dry, too, not slimy or dripping wet.
Thick: It’s best to get thicker ones if you want rare to medium-rare steaks, because the inside will cook more slowly while the outside is being charred.
Tenderness: For flavorful and tender cuts, opt for tenderloin or ribeye. But these are more expensive than tougher cuts like flank or skirt, for which this marinade works best!
Fresh: As a rule of thumb, get only the fresh ones that have nice color! The meat must be dry, too, not slimy or dripping wet.
Thick: It’s best to get thicker ones if you want rare to medium-rare steaks, because the inside will cook more slowly while the outside is being charred.
Tenderness: For flavorful and tender cuts, opt for tenderloin or ribeye. But these are more expensive than tougher cuts like flank or skirt, for which this marinade works best!