Do you want to take your steaks to the next level? Then you’ve come to the right place! Our best steak marinade is packed full of deliciousness and will impart a spicy, savory flavor to any cut of steak.

Over the years, we’ve developed several steak marinades, but this one is by far our favorite, and it’s packed full of flavor. We’ve doubled the recipe and used it on chuck roast as well. Even better, this marinade can be reduced into a delicious sauce for filet mignon. If you want to learn how to make it, see the note section in the recipe card below.

Tenderizing

The pineapple juice will add a subtle fruit flavor to the marinade and act as a mild meat tenderizer. This is why we don’t recommend marinating for more than 3 hours for small steaks and 8 hours for large beef roasts. If you are allergic to pineapples or simply don’t like them, substitute with either mango nectar or pear juice.

Steak marinade ingredients

• Pineapple juice: pure pineapple juice
• Soy sauce or GF Tamari for gluten sensitivity
• Worcestershire sauce
• Honey: substitute with real maple syrup or agave syrup)
• Garlic
• Asian-style chili sauce: The type of sauce you choose is entirely up to you. Use a sweet Korean chili sauce made of fermented beans and glutinous rice(similar to gochujang) or sriracha or sambal olek for a spicier marinade. If you’d like a more savory flavor, use chili garlic sauce in this steak marinade.
• Ginger powder
• White pepper
• Salt

How to make a steak marinade

• Whisk the marinade ingredients in a bowl. Let the mixture stand for a few minutes to let the flavors blend.
• Place the steaks or chops in a zip-top plastic bag.
• Pour the steak marinade over the meat, coating it well.
• Seal the bag and place it in the refrigerator for a few hours. Cook as directed.
• Are you making this steak marinade ahead of time? Store it in an airtight container in your refrigerator for up to 5 days.
• Please discard any steak marinade that has come into contact with raw meat.

Marinating times

• Steaks like, ribeye, New York strip, T-bone, etc.: 2-3 hours
• For skirt steaks, sirloin flap, flank steak, marinate for 4 hours
• Pork Chops and Pork Steaks: 2-3 hours
• Large Beef Roasts: 6-8 hours
• Medium/Large Pork Roasts: 4-6 hours

How to turn the marinade into a sauce

If you want a delectable sauce for your steaks, make one using this steak marinade.

• Double this marinade recipe and split it in half. 
• Use half of it as a marinade.
• Place the other half in a saucepan.
• Bring the mixture to a slight boil, reduce heat to low, and simmer for 3-5 minutes, stirring often. Watch for burning. 
• The sauce will thicken slightly but remain a bit runny.
• If you’d like a thicker sauce, bring the heat back to medium-high and whisk 1 teaspoon of cornstarch and 1 tablespoon of water together in a separate bowl.
• Add cornstarch slurry to the marinade.
• Let it simmer for 1-2 minutes until it is thick enough to coat the back of a spoon.
• Remove from heat, cover, and keep warm.
• Drizzle on cooked steak right before serving.

Print

The Best Steak Marinade

This steak marinade is the perfect combination of savory and heat, with a hint of sweetness from the pineapple juice. It can be used on any cut of steak or large roasts.

Course Marinades/Brines

Cuisine Fusion

Keyword beef marinade, steak marinade

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1.5 Cups

Calories 225kcal

Ingredients

• 1 cup pineapple juice sub with mango nectar or pear juice
• 1/3 cup soy sauce or GF alternative
• 2 tablespoons warmed honey or real maple syrup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Asian-style chili sauce Korean sweet chili sauce, sriracha, chili garlic sauce, or sambal olek
• 2 medium green onions finely chopped
• 3 cloves garlic minced
• 1/4 teaspoon powdered ginger
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper sub with black pepper

Instructions

• Combine marinade ingredients in a small bowl. Taste and adjust the seasonings as needed.
• Let the mixture stand for a few minutes before using.
• Marinade steaks and chops for 2-3 hours or beef roasts for 6-8 hours in an airtight container or zip-top bag in the fridge.
• This recipe makes enough marinade for four small steaks or chops, two medium steaks, and two small flat steaks.
• Double the recipe for flat steaks or beef roasts weighing more than 4 pounds.
• See the notes below for the sauce recipe.

Notes

Sauce: 

Double the recipe, then split it in half.
Use half of the mixture as a marinade, and pour the other half into a saucepan.
Bring mixture to a high simmer, reduce the heat to low, and simmer for 3-5 minutes, stirring often. Watch for burning.
The sauce will thicken slightly.
For a thicker sauce, bring the heat back up to medium-high.
Combine 1 teaspoon of cornstarch with 1 tablespoon of lukewarm water.
Let the mixture simmer for 1-2 minutes until thickened.
Remove the pan from heat, stir the sauce, and drizzle it over the cooked steak just before serving.

Dietary: You can make this recipe gluten-free, as some Asian chili sauces are gluten-free! To replace wheat-based soy sauces, use tamari or gluten-free soy sauce. 

Nutrition

Calories: 225kcal | Carbohydrates: 52g | Protein: 7g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 3652mg | Potassium: 504mg | Fiber: 1g | Sugar: 41g | Vitamin A: 191IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 3mg

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