The Best Tri Tip Marinade Recipe:- Olive oil, soy sauce, garlic, lemon, herbs, and spices are used to make this steak marinade. It only takes 5 minutes to put together. It makes any soft cut of beef taste great and can be used to grill, broil, or sauté steak that has been marinated.
I love marinades because they make food taste so much better with so little work. Marinating grilled chicken tenders, shrimp, and salmon is something I do all the time. I also always have this great steak sauce on hand.
The Best Tri Tip Marinade Recipe
INGREDIENTSÂ
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- 1/3 cup soy sauce
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
INSTRUCTIONSÂ
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Place all the ingredients in a bowl or in a resealable gallon sized freezer bag. Mix to combine.
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Add steaks to the marinade. Marinate for at least 1 hour, or up to 24 hours.
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Cook steak as desired. Marinade makes enough for 2 pounds of steak.
NOTES
- You can keep this sauce in the fridge for up to 5 days, which is great if you’re having people over. If you need to, you can freeze the marinate for up to two months.
- If you want to cut down on salt, you can use a low sodium soy sauce.
- This picture shows a steak with an easy-to-make herb butter on top of it. To make it, just mix together 1/4 cup of warmed salted butter, 2 tablespoons of chopped fresh herbs, 1/4 teaspoon of minced garlic, and salt and pepper to taste. Put some butter on top of each steak as it’s cooking.
NUTRITION
HOW DO YOU MAKE STEAK MARINADE?
Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, Italian flavor, and spices are mixed together to make this steak marinade. In a bowl or a gallon-sized freezer bag, mix it all together. Put in the steak and let it sit for at least an hour to let the great taste soak in.
TIPS FOR STEAK MARINADE
- If you want to cut down on salt, you can use a low sodium soy sauce.
- It is a mix of dry herbs that you can find in the spice section of most food stores. Dried basil, parsley, garlic, and oregano are often mixed together to make this flavor. You can mix equal amounts of your own dried herbs together if you can’t find Italian spice.
- This picture shows a steak with an easy-to-make herb butter on top of it. Just mix together 1/4 cup warmed butter, 2 tablespoons chopped fresh herbs, 1/4 teaspoon garlic powder, salt, and pepper. As soon as the steaks are done, put some butter on top of each one.
- Want a meal that tastes like Mexican? Check out my recipe for steak fajita sauce!
- This marinade is great for most beef cuts, but I like to use it on flank steak, New York strip, ribeye, T-bone, skirt steak, sirloin, or filet mignon. Check out my London broil sauce recipe if you are going to make London broil.
STEAK TEMPERATURES
To find out if your steaks are done, use a digital temperature. You can check to see if the steak is done to your liking by sticking the thermometer into the biggest part of the meat. When it comes to steak, I like mine medium-rare. If you cook your meat above 150 degrees F, it will probably be tough or dry.
Remember that you should let steaks rest for at least 5 minutes before cutting them. Because they’ll continue to cook while they rest, it’s best to take them off the heat a few degrees before you hit the temperature you want.
- Rare: 130 degrees F
- Medium Rare: 135 degrees F
- Standard Medium: 145 degrees F
- Medium Well: 150 degrees F
- Well Done: 160 degrees F