This four ingredient Grilled Steak Marinade is packed with classic BBQ flavor. It takes just minutes to make and is an easy way to create juicy, flavorful grilled steak.
If it’s too cold to fire up the grill, check out my instructions for How to Cook Sirloin Steak with the stove to oven method.
We are all still adjusting to the back to school schedule around here which makes the timing of Labor Day weekend so perfect. The kids will have one more opportunity for a lazy Monday morning. I’m already planning on several cups of coffee and will read the entire newspaper, front to back. Total luxury! I can’t believe the things I get excited about these days. It’s a sad state of affairs.
I’m planning a classic summer menu, including grilled steak, to take advantage of the beautiful weather we inevitably get as soon as soon as the kids return to school.
Table of contents
Best Steak Marinade Recipe
This is my favorite, go to, easy-peasy marinade for grilled steak. I’ve tried bunches of them but always end up using this one over and over again. It has a short list of flavorful ingredients that combine to do something really special to steak.
Best Cuts of Steak to Marinate Before Grilling
I almost always use top sirloin with this marinade. Other boneless cuts like New York strip steak and skirt steak also benefit from a flavorful marinade.
When we grill around here we’re typically feeding a crowd so what you see in this post is about 3 pounds of top sirloin steak.
Tips for the Best Grilled Steak
- Serving Size Pieces – Cut larger steaks into 3- to 4-inch serving size pieces before marinating to ensure each piece will be nicely coated with marinade before grilling.
- Temperature – To properly measure the internal temperature of steak, insert an instant read meat thermometer through the side of the steak until the tip reaches the center. I recommend pulling the steak off the grill when it reaches a perfect medium-rare which will be about 135 degrees F. The temperature will continue to rise about 5 degrees F as it rests.
- Let it Rest – Always allow your grilled steak to rest for at least 5 minutes once you take it off the grill before slicing so all those good juices don’t escape.
Grilled Steak Temperatures
- Rare (cool red center) – 125 degrees F
- Medium-Rare (warm red center) – 135 degrees F
- Medium (warm pink center) – 145 degrees F
- Medium-Well (slightly pink center) – 155 degrees F
- Well Done (little or no pink) – 160 degrees F
- Grilled Steak for a Crowd – When serving grilled steak with a variety of other dishes, I like to slice the steak prior to serving. It’s a great way to stretch a few pounds of meat to serve a large number of people since folks will typically just take a few slices and fill the rest of their plate up with side dishes. This is something I’ve learned from years of cooking for a big family and hosting lots and lots of summer parties.
- Grilled Steak Kabobs – Cut your steak into cubes before marinating then thread them on wooden skewers, alternating with your favorite veggies. Grill, turning the kabobs once or twice, until the veggies are tender and the steak has reach the desired doneness.
- Grilled Steak Bowls – Slice the grilled steak into bite-size pieces and serve it over cooked grains with Roasted Sweet Potatoes or a mixture of your favorite roasted veggies. White rice, brown rice, and farro are all a delicious base for steak bowls.
More Marinade Recipes You’ll Love
- Grilled Chicken Marinade
- Whiskey Balsamic Steak
- Balsamic Grilled Chicken Marinade
- Margarita Chicken
- Grilled Hawaiian BBQ Chicken
Grilled Steak Marinade
- ½ cup Italian salad dressing, your favorite brand
- ½ cup BBQ sauce, your favorite brand
- ¼ cup Worcestershire sauce
- 1 teaspoon garlic pepper seasoning
- 2 to 3 pounds boneless top sirloin steak
- Add the Italian dressing, BBQ sauce, Worcestershire sauce, and garlic pepper seasoning to a small mixing bowl and whisk to combine.
- Slice the sirloin into 3- to 4-inch serving size pieces and put them inside a gallon sized zippered plastic storage bag. Pour the marinade over the steak, seal the bag, and move it around to distribute the marinade evenly. Refrigerate for 4 to 24 hours.
- Remove the steak from the marinade and grill for 5 to 7 minutes on each side, depending on thickness. Discard any remaining marinade.
- Transfer steak off the grill and allow to rest for 5 minutes before serving.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Adapted from Allrecipes.com