Here’s a simple, flavorful, and professional recipe for Marinated Steak—perfect for grilling, pan-searing, or broiling.

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Marinated Steak

Ingredients

• 1–1.5 lbs (450–700 g) steak (ribeye, sirloin, or flank)

• ¼ cup olive oil

• 3 tablespoons soy sauce

• 2 tablespoons balsamic vinegar or lemon juice

• 3 cloves garlic, minced

• 1 teaspoon black pepper

• 1 teaspoon dried herbs (thyme, rosemary, or oregano)

• Optional: 1 teaspoon honey or brown sugar for a hint of sweetness

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Instructions

1. Prepare the Marinade

1. In a bowl, combine olive oil, soy sauce, balsamic vinegar, garlic, black pepper, herbs, and optional sweetener.

2. Whisk until well blended.

2. Marinate the Steak

1. Place the steak in a resealable plastic bag or shallow dish.

2. Pour the marinade over the steak, ensuring it is evenly coated.

3. Seal and refrigerate for at least 1 hour, preferably 4–6 hours. For maximum flavor, marinate overnight.

3. Cook the Steak

1. Remove steak from the refrigerator and let it sit at room temperature for 20–30 minutes before cooking.

2. Grill, pan-sear, or broil to your desired doneness:

   • Rare: 120–125°F (49–52°C)

   • Medium-rare: 130–135°F (54–57°C)

   • Medium: 140–145°F (60–63°C)

   • Well-done: 160°F (71°C)

3. Cook for about 4–6 minutes per side for a 1-inch thick steak (adjust for thickness).

4. Rest and Serve

1. Let the steak rest for 5–10 minutes after cooking to retain juices.

2. Slice against the grain and serve with your favorite sides.

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Tips

• For a spicy kick, add chili flakes or sriracha to the marinade.

• Flank steak works best sliced thin after resting.

• Reserve some marinade and boil it for 2–3 minutes to use as a sauce if desired.

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If you want, I can also create:

• A quick 30-minute marinade version

• A grilled steak with chimichurri

• A low-sodium healthy marinade

Which one should I make?