Best Steak Marinade

Looking for the best steak marinade that is also quick and easy? You’ve come to the right place! With just five ingredients, this marinade comes together in less than five minutes. You can use it on any cut of meat, but our favorite is on flank steak.

Flank steak is affordable, versatile, and delicious. Although flank steak is often thought of as one of the tougher cuts of meat, as long as you marinate the steak and know how to cut it, flank steak can be wonderfully tender.

In this marinade, we use soy sauce (or a gluten free alternative) and Worcestershire to tenderize the meat and increase savoriness. The agave (or honey) balances the salt and improves browning while cooking. Minced garlic and chopped fresh rosemary release flavorful oils to add complexity and depth.

To cut the steak after cooking, you’ll want to cut it “against the grain.” In certain cuts of steak, like flank steak, visible muscle fibers point in one direction. Look for long lines stretching down the length of the steak. Those fibers are called the “grain” of the steak. Cutting “against the grain” means to cut perpendicular to the direction of the fibers, and will produce a more tender slice of steak.

Looking for some serving ideas? Try my easy lemon-dijon-chive butter, creamy horseradish sauce, or fresh chimichurri. All are perfect complements to the savory, beefy flavor of the best steak marinade ever.

Best Steak Marinade


  • ¼ cup low sodium soy sauce (or gluten free alternative)
  • ¼ cup Worcestershire sauce
  • 2 Tablespoons agave (or honey)
  • 1 Tablespoon chopped fresh rosemary
  • 3 large garlic cloves, minced
  • ½ teaspoon salt
  • Freshly ground pepper
  • 1 (about 1.5 lbs.) flank steak


  1. In a large Ziplock bag, mix together soy sauce, Worcestershire, agave, rosemary, garlic, salt and pepper. Add steak, remove excess air, seal bag, and refrigerate for at least 2 hours and up to overnight.
  2. Line a plate with paper towels. Remove steak from bag and place on plate with paper towels. Discard bag of marinade. Use paper towels to dry the steak. Season steak with a little salt and pepper (the marinade is already fairly salty, so you don’t need much).
  3. GRILL: Prepare grill. Grill steak for 4-5 minutes per side, or until a thermometer inserted into the thickest part registers 130 F (for medium rare) . Transfer steak to plate and let stand 10 minutes. Slice steak across the grain into thin slices. Serve warm.
  4. OVEN: Adjust an oven rack to the upper third of oven. Turn the broiler to high. Line a baking sheet with aluminum foil. Place the steak on the baking sheet and broil, turning once, 8-10 minutes, or until a thermometer inserted into the thickest part registers 130 F (for medium rare). Transfer steak to plate and let rest 10 minutes. Slice steak across the grain into thin slices. Serve warm.

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!

Share With A Friend


Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


Watch & Cook With Me!

2 Responses

  1. Hi Marie

    Enjoy your videos. Learn from you, and your ways of doing. (as I do the cooking)

    I do understand, that meat and steaks need to rest for 10 minutes after cooking. Do you keep it warm during the resting period ? At what temperature, so that you can still serve the steak warm ?

    Kind regards
    Leon from South Africa

    1. Hi Leon!

      Thanks for watching! Glad to hear you are learning some new things and enjoying the videos. With the steak, you’ll just want to set it on a cutting board at room temp for 5-10 minutes. This is to let the juices redistribute. If you cut the meat before letting it rest, you’ll lose a lot of juice all at once. So that’s the idea. The meat should still be plenty warm after 5-10 mins. Hope this helps and please let me know if you need anything else 😊 – Marie

Leave a Reply

Your email address will not be published. Required fields are marked *

Marie Saba

From My Kitchen To Yours