We use this marinade for rib steaks, but can be used for almost any cut of beef.

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
4
Yield:
1 cup marinade
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

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Cook's Note

Marinate steaks for at least 2 hours for best flavor.

Nutrition Facts

156 calories; protein 1.2g 2% DV; carbohydrates 7.8g 3% DV; fat 13.5g 21% DV; cholesterol 0mg; sodium 1135.4mg 45% DV. Full Nutrition
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Reviews (622)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/29/2009
Should leave out the oil as it prevents the tenderizing effect of the vinegar, oil meat just before grilling, otherwise perfect marinade. Read More
(960)

Most helpful critical review

Rating: 1 stars
08/06/2009
Yuck! Too much of a vinegar taste. I won't be making this ever again! Read More
(39)
855 Ratings
  • 5 star values: 657
  • 4 star values: 116
  • 3 star values: 42
  • 2 star values: 21
  • 1 star values: 19
Rating: 5 stars
09/11/2020
This is what I have to say about this recipe. I wept with joy at the first bite. Do you know how hard it is to eat and cry at the same time? Yet, I pressed on. After that, I wept with sorrow, because there would be a last bite. Knowing that I would soon finish the succulent tri-tip steak that I had left in the marinade for a full day because I forgot I was going to cook it left me in a pool of tears... it was even harder to chew as I sobbed and sobbed... but I managed, oh yes. I managed. After a few minutes, I awoke from my bittersweet bliss, wiped away my tears and resolved myself to make this recipe... again and again. Oh joy! One thing to mention, though, is that I didn't have worchestershire sauce in the house, so I opted to use a certain brand steak sauce in its place (begins with an "A")as the flavor of that reminds me of the original ingredient. I'll be making this with the W sauce this week. I'll bet it's even tastier... Thanks for inventing it, YOU ROCK!! Read More
(1693)
Rating: 4 stars
05/29/2009
Should leave out the oil as it prevents the tenderizing effect of the vinegar, oil meat just before grilling, otherwise perfect marinade. Read More
(960)
Rating: 5 stars
05/28/2009
This was excellent but after reading the review from the previous person I used balsamic vinegrette instead of the vinegar. It didn't overpower the other ingredients and made an excellent marinade. I will never buy marinade again! Read More
(651)
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Rating: 5 stars
02/07/2012
I usually double all ingredients except for the olive oil, marinate for 1-4 hours (depending on how far ahead I've planned! lol) and then, while the steaks are cooking, boil the leftover marinade with about 1 tsp. cornstarch to make a delicious sauce to put on top of the grilled meat! Mmmm. Read More
(213)
Rating: 5 stars
07/13/2009
Wow..this marinade was fantastic! Don't let the simplicity of this recipe fool you..it really comes together. I made it exactly as written, went easy on the salt and marinaded for 2 hours. Hubby loved it and the kids asked when we could make steak like "that" again! I will be making this marinade again for sure. Read More
(134)
Rating: 5 stars
03/09/2012
OH....MY....GOODNESS!!!!! Soak a rib eye in this juice for about 5 hours, and DANG! Best steak that's ever graced my table! My wife, who DOESN'T LIKE STEAK, pounded a 16 oz. after tasting mine. Rich flavor, wonderful tenderizing, slight carmalization...what more can you ask for? Without a doubt the best ever. I've made this for approx 40 different people now, and literally each one has said that it's one of the best steaks that they have eaten. I've also added a couple of tablespoons of brown sugar at times to add a little sweetness and aid the caramelizing. Top your hot steak with a pat of Blue Cheese Butter (softened butter whipped w/blue cheese crumbles & then refrigerated) and you'll swear you've died. I'm making steaks again right now! Read More
(127)
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Rating: 5 stars
06/29/2009
I'm not sure if this is the "best" steak marinade I've ever had, but it's very good. I used low sodium soy sauce left out the salt and used a bit less oil for two good sized NY strips. I also added some fresh rosemary. I let these marinate all day before grilling and they had a very nice flavor. If you use a good quality balsamic it won't over power the other flavors. Read More
(105)
Rating: 4 stars
05/25/2009
Made a good steak. The vinegar was the flavor that really stood out maybe a bit more than it needed to. I think I'll try this again with a tad less vinegar and more garlic. Read More
(83)
Rating: 5 stars
09/11/2013
This is my go to marinade! I like to marinade my Tri-tip about two hours without the oil, in a zip type bag. Then pour the marinade into a pot and add the oil into the bag that the steak is still in (squish), then put it on the grill. Heat the marinade to a boil add 1/4 c butter and some brown sugar and make a reduction (add white wine if you have it). Cook it down for a while to cook off the strong vinegar taste and it will get thick. It makes a great reduction and I do not feel like I am wasting ingredients. My family loved the steak and the "sauce" that I served on the side! Read More
(74)
Rating: 1 stars
08/06/2009
Yuck! Too much of a vinegar taste. I won't be making this ever again! Read More
(39)
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