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.
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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
Serving Suggestions
- 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
Video
Ingredients
- 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
Instructions
- 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
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.
Like this? Please rate & comment below!Adapted from Allrecipes.com
I wonder if you could make this up and then freeze it. Then when you want to have it for diner defrost then grill. I love freezer meals so I would make several batches eat one that night and freeze the rest
I’ve not ever tried that, Crystal but if you do, be sure to let me know how it works out for you.
This sounds similar to the marinade I make for chicken except I make my own italian dressing using the Good Seasons Zesty Italian mix using balsamic vinegar and add some more seasonings and barbeque sauce .. tastes wonderful and even freezes beautifully so its marinated and ready to go anytime ..
Do you think this marinade would work on London Broil?
I think you really could use it on any cut of steak but for grilling, I prefer sirloin. It’s a great value and the result is tender and delicious.
London is best broiled fast and sliced thin along grain not really for grilling
I agree with you with on that, Shanon. As explained in the post, sirloin is the cut I like best with this marinade.
I’ve grilled london broil a lot, I bet it would taste great on it. Just keep an eye on it so it doesn’t over cook.
my favorite for beef is 1/2 cup each of oil, vinegar , brown sugar (packed)and 1/4 cup Worcestershire sauce. This works for chicken too.
what kind of vineger did you use.
The recipe doesn’t call for vinegar, Cherrie.
Wow! That looks incredible! I know what I’m grilling for Father’s Day {and maybe Memorial Day too!}
Thanks for sharing on the Bush’s Beans Link up!
Nothing beats a well-seasoned, perfectly cooked steak. These steaks look like they hit the mark. Thanks so much for linking them up to the Bush’s Grillin’ Beans event.