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.
Print PinServings: 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.
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