Marinated Grilled Steak
This buttery-soft, ultra-tender flat iron steak is marinated in medley of soy, balsamic, and garlic, and then grilled (or pan-seared) until perfectly charred on the outside, and melt-in-your-mouth soft in the middle. If you’re a steak-lover, this recipe is for you.
I used flat iron steak here, and it was perfect. The flat iron cut of beef comes from the shoulder area of the cow (specifically the top blade roast) and it not only delivers delicious flavor, it’s cut in a way that yields tender meat every time. Note that some grocery stores offer “top blade steak” instead of flat iron, which is fine because it comes from the same muscle of the shoulder. Just note that while they taste similar, top blade steak is cut differently, so you will find a strip of connective tissue running through the middle. Flat iron steak has the connective tissue removed, so it’s supremely tender.
This flat iron steak barely needs a marinade. The cut of meat is wonderfully flavorful; my quick-and-easy marinade simply enhances the richness of the beef and ensures it’s extra juicy. If you can’t find flat iron or top blade steak, you can use this marinade on your favorite cut of beef, including sirloin, ribeye, and NY strip.
How long should you marinate your steak? While you can marinate for as little as 1 hour, I prefer longer, up to 12 hours to ensure the meat is flavorful and tender. Note: when marinating for an hour or less, there’s no need to refrigerate the meat.
Marinated Grilled Steak
Ingredients
- 2 tablespoons soy sauce, or liquid aminos, or coconut aminos
- 1 tablespoon balsamic glaze, or balsamic vinegar (balsamic glaze will add a subtle sweetness that pairs nicely with the soy sauce)
- 1 tablespoon olive oil, plus more for coating the grill or pan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 4 steaks of choice, I used Wagyu flat iron steak
Instructions
- In a shallow dish, whisk together the soy sauce, balsamic glaze, olive oil, garlic powder, onion powder, and black pepper. Add the steaks and turn to coat.
- Marinate for at least 1 hour, and up to 12 hours. When marinating for 1 hour or less, there’s no need to refrigerate the steak.
- Coat an outdoor grill, stovetop grill pan, or cast iron skillet with olive oil and preheat to high.
- Add the steaks to the hot grill or pan and cook until you reach your desired level of doneness – see below – and remember that carry-over cooking will add another 5 to 7 degrees after you pull the beef from the heat. So, for example, if you want medium at 145 degrees, pull the steaks at around 140 degrees.
- Remove the steaks from the pan and let stand for 5 minutes before serving (resting time allows the juices to redistribute throughout the meat, which ensures it will be juicy).