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.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword grilled steak, marinated steak recipe, steak recipe

Prep Time 10

Cook Time 10

Marinating Time 1

Total Time 1 20

Servings

Calories 515kcal

Author Robin Miller

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.

Rare: 125 degrees

Medium rare: 135 degrees

Medium: 145 degrees

Medium well: 150 degrees

Well done: 160 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).

Nutrition