Our delicious Tangy Marinated Steak recipe has a simple tangy marinade to create the best steak marinade. I would even give it a 5 star rating for this beef recipe.
Even thought this recipe does not have brown sugar or lemon juice in the marinade, you will still get a perfectly tangy steak marinade that will help you follow your healthy dietary pattern.
Which if you are looking for even more beef recipes or low-calories recipes to fit your specific dietary needs, be sure you use the search tool on our website to find even more delicious recipes based on the recipe criteria you might need.
Take a look at these other great steak recipes:
- How to Grill the Perfect Steak
- Instant Pot Mongolian Beef Recipe (Freezer Meal)
- Cafe Rio Steak Salad Recipe
Ingredients used to make Tangy Marinated Steak:
- Steaks (whatever cut you prefer like flank steak), thaw in fridge if frozen, not at room temperature
- Olive oil (or vegetable oil)
- Balsamic vinegar
- Worcestershire sauce
- Soy sauce
- Dijon Mustard
- Minced garlic
- Salt
- Black pepper
How to make Tangy Marinated Steak:
- Place the raw meat in a container or large resealable plastic bag.
- In a small bowl, whisk marinade ingredients together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, mustard, garlic and salt and pepper.
- Pour marinade over steak making sure it covered the sides of the steak, close the bag and let sit in the fridge for at least 4 hours (overnight is best).
- Preheat your gas grill or pan to medium-high heat.
- After ten minutes, Open the close bag and place beef steak on hot grill or pan. Make sure it is nice an hot before you place steak on either the grill or pan for best results.
- Cook for 5-7 minutes on each side, or until they reach desired wellness.
Can I use the remaining marinade for dipping?
With this quick steak marinade, you will be placing the raw meat right into the marinade before cooking it in the slightest. That being said, you will want to make sure you discard marinade that is left over in the bag.
Without chancing that raw steak taste, you can always make up another bath of the steak marinade recipe, mix it with a little bit of cornstarch water slurry, and use it as a dipping sauce for extra flavor.
How to cook a steak perfectly over the grill:
Cutting into steaks while cooking them, should be illegal. It makes the steak dry out, cooks the steak longer than you want, and releases all those juices that have been cooking up in the steak, tenderizing it.
I also cook all my steaks on medium low temperature. I am all about that low and slow method, to keep the juices inside, and cook it thoroughly, while keeping it tender and juicy.
- Rare: Seared on the outside, with a slight pinkish red color in the middle of the steak, meaning the edges looked cooked, but the center of the steak isn’t quite a full brown color. The internal temperature should also be about 125 degrees F.
- Medium Rare: Seared on the outside, with a slightly reddish pink middle. It should be a little firm to the touch in the middle. The internal temperature should also be around 135 degrees F.
- Medium: Cooked until slightly firm, and hardened outside, with no pink or red center. Takes about 3 minutes on each side to cook. The internal temperature should be around 145 degrees F.
- Medium Well: Internal temperature should be at about 150 degrees F. The edges should be slightly black, and the steak should be pretty firm to the touch. It shouldn’t squish or wiggle in the middle at all.
- Well: Crisp edges with an internal temperature of 160+ degrees F.
What to serve with this tangy steak recipe:
- Italian Fresh Green Salad Recipe
- Garlic Roasted Potatoes Recipe
- Slow Cooker Cheese Potatoes Recipe
- Mom’s Easy Potato Salad Recipe
Other beef recipes to make next time:
- Instant Pot Korean Beef and Rice Recipe
- Slow Cooker Beef and Broccoli Recipe
- Teriyaki Beef Skillet Recipe
- Slow Cooker Beef Tips and Rice Recipe
- Slow Cooker Mongolian Beef Recipe
- Grilled Ribeye Steak Recipe
- Steak Recipe
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Tangy Marinated Steak Recipe
Ingredients
- 4 Steaks, (whatever cut you prefer)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 2 teaspoon Dijon Mustard
- 2 teaspoon minced garlic
- salt and pepper, to taste
Equipment
Instructions
- Place steaks in a container or large Ziploc bag. In a bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, mustard, garlic and salt and pepper. Pour marinade over steak and let sit in the fridge for at least 4 hours (overnight is best). Preheat your grill or pan to medium-high heat. After ten minutes, place steaks on hot grill or pan. Cook for 5-7 minutes on each side, or until they reach desired wellness.
Notes
- Rare: Seared on the outside, with a slight pinkish red color in the middle of the steak, meaning the edges looked cooked, but the center of the steak isn’t quite a full brown color. The internal temperature should also be about 125 degrees F.
- Medium Rare: Seared on the outside, with a slightly reddish pink middle. It should be a little firm to the touch in the middle. The internal temperature should also be around 135 degrees F.
- Medium: Cooked until slightly firm, and hardened outside, with no pink or red center. Takes about 3 minutes on each side to cook. The internal temperature should be around 145 degrees F.
- Medium Well: Internal temperature should be at about 150 degrees F. The edges should be slightly black, and the steak should be pretty firm to the touch. It shouldn’t squish or wiggle in the middle at all.
- Well: Crisp edges with an internal temperature of 160+ degrees F.
Nutrition
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I made this earlier this week and my guys loved it so much I just made it again! it’s super delish and I think the vinegar really tenderizes the meat. Also, I take the left over marinade in the bag and boil it and use it for a little extra sauce if anybody wants it
I made this today for lunch after church and we loved it. I let it marinate overnight, and grilled it. It was so good!! I used a thin cut of meat, which made it great to slice up and use in tacos, salads, and nachos to help use up the leftovers.
I didn’t have all the ingredients, so I substituted garlic powder for the minced garlic and steak sauce for the Dijon mustard, and it still tasted great.
I made this the other day my mistakes came out perfectly. I enjoyed them so much that I am making them again tonight. Highly recommend.