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steak marinade

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Steak Marinade on top of steak in a square dish
Gluten Free Sauces & Condiments

The Ultimate Steak Marinade.

Leave a Comment on The Ultimate Steak Marinade.

Here’s another recipe I resurrected after calls for it on Instagram. I originally shared a version of this Steak Marinade And Dressing about 10 years ago on the website, and while it’s a hit every summer with fans, many people are having a difficult time finding it. Here’s an updated version of my take on the Ultimate Steak Marinade and Dressing.

You’ll Need…

1/2 cup finely chopped Parsley
1/4 cup finely chopped thyme
1 cup chopped chives
1/2 cup diced tomato (2 medium tomatoes)
1 teaspoon pepper flakes
1 tablespoon golden brown sugar
1 1/2 tablespoon light soy sauce
1 1/2 tablespoon red wine vinegar
1 1/2 cup orange juice
1 1/2 cup extra virgin olive oil
3/4 teaspoon sa salt
1 teaspoon ground black pepper
2 lemons (juice)
1 medium onion (diced)
6 cloves garlic (crushed)

Notes! Should you want to give this marinade a more pronounced KICK, replace the pepper flakes with freshly diced Scotch Bonnet or any fiery pepper you enjoy. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, drain, chop and dice everything as listed in the ingredient list.

Assemble in a large mixing bowl.

Whisk to combine it all. Should you want to replace the brown sugar with honey, that would be delightful. There are times I add both.

Spread 3 tablespoons of the marinade in the dish you’ll be marinating my steaks in, then on goes the steaks, followed by about 3/4 cup of the marinade over the steaks.

No I don’t season the steaks with any salt. After you grill them off, you may decide to sprinkle on your fav finishing salt.

Cover with plastic wrap and marinate in the fridge for at least 2 hours. Be sure to take it out of the fridge about 1 hr before you toss them on the grill. Yes, you need a HOT grill and for the first couple minutes you may drizzle on the marinade from the dish onto the steaks (I know people are weary about marinade that’s been on raw meats – this way it cooks off on the grill).

The remaining marinade is stored in plastic containers in the fridge for up to 2 weeks. After the steaks comes off the grill and sliced, the marinade then becomes a dressing to drizzle over the cooked steaks.

This marinade works great with poultry, fish and pork as well. May I recommend using this marinade on cheaper cuts of beef to add additional flavor and to help tenderize the meat a bit. I used sirloin tips steaks (as seen in the images).

Recipe Card

Steak Marinade on top of steak in a square dish
Print Recipe

Caribbean Steak Marinade

Courses:
Difficulty: Beginner Prep Time 15 mins Total Time 15 mins
Servings: 4

Description

This vibrant Caribbean-style steak marinade layers fresh herbs, savory seasonings, and subtle heat for a bold flavor profile that works beautifully with pork, poultry, and fish.

Ingredients

Instructions

Video
  1. Wash, drain, chop and dice everything as listed in the ingredient list.
  2. Assemble in a large mixing bowl.
  3. Whisk to combine it all. Should you want to replace the brown sugar with honey, that would be delightful. There are times I add both.
  4. Spread 3 tablespoons of the marinade in the dish you’ll be marinating my steaks in, then on goes the steaks, followed by about 3/4 cup of the marinade over the steaks.
  5. No I don’t season the steaks with any salt. After you grill them off, you may decide to sprinkle on your fav finishing salt.
  6. Cover with plastic wrap and marinate in the fridge for at least 2 hours. Be sure to take it out of the fridge about 1 hr before you toss them on the grill. Yes, you need a HOT grill and for the first couple minutes you may drizzle on the marinade from the dish onto the steaks (I know people are weary about marinade that’s been on raw meats – this way it cooks off on the grill).

  7. The remaining marinade is stored in plastic containers in the fridge for up to 2 weeks. After the steaks come off the grill and sliced, the marinade then becomes a dressing to drizzle over the cooked steaks.

  8. This marinade works great with poultry, fish and pork as well. May I recommend using this marinade on cheaper cuts of beef to add additional flavor and to help tenderize the meat a bit. I used sirloin tips steaks (as seen in the images).

Note

Should you want to give this marinade a more pronounced KICK, replace the pepper flakes with freshly diced Scotch Bonnet or any fiery pepper you enjoy. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Tell us what you think
Meat & Poultry

The Ultimate Steak Marinade And Dressing.

11 Comments on The Ultimate Steak Marinade And Dressing.

After posting a picture of steaks I had marinating, on the Facebook Fan Pages a few months back, there were several requests (and demands) for this recipe. So as promised (I try not to forget), here goes. Admittedly I like steaks ‘naked”… salt, black pepper and a very hot grill, but there are times when you need to add a little more flavor to a cheaper cut of meat and quite honestly.. this is the ONLY way to do so.

You’ll Need…

1/4 cup olive oil
1 lemon (juice)
1 orange (juice)
1 cup chopped cherry tomato (any tomato)
3 leaves shado beni (or 2 tablespoon cilantro)
2 tablespoon chopped parsley
1 shallot
1 tablespoon fresh thyme
1/2 teaspoon fresh ground black pepper
pinch sea salt
1/2 scotch bonnet pepper (diced finely)

* I used a 1lb top sirloin, but you can use just about any cut you like/can afford.

This a very simple recipe to put together and will take less than 5 minutes. Finely chop the parsley, shallot, shado beni, thyme and scotch bonnet pepper. Remember to wear gloves when handling such hot peppers, wash your hands immediately after with soap and water and don NOT include any of the seeds if you’re concerned about the raw heat. Place everything in a deep bowl and add the olive oil, salt, black pepper and the juice of a lemon and orange.

Give the marinade a good whisk and get ready to marinate your steaks.

Wash and pat your steaks dry with paper towels, then pour 1/2 of the marinade on them/it (there’s enough marinade here for about 4 steaks) and rub the steaks to evenly coat them. Place the remaining marinade, which we will now call a dressing, in the fridge (can keep for a day or 2).

Allow the steaks to marinate for about 1 hr in the fridge and about 15 minutes before you head out to the grill, take them out and allow to come back to room temperature. BTW, this will also work on indoor grills as well as a grill pan if you don’t have an outdoor grill or bbq.

Now it’s just a matter of grilling as you would normally do. I like using a very hot grill (brush the grates with some vegetable oil or cooking spray),  3-4 minutes on one side, then I filp and do the same on the other. Again, this is totally up to you, as I like my steaks with a hint of pink in the middle.

Please remember to allow the grilled steak to rest a bit before slicing through. I then cut the steak across the grain and drizzle on some of the dressing we reserved. You can also top it with a little sea salt and fresh ground black pepper.

The citrus juices along with the slight acidity of the tomato, combined with the fresh herbs and tamed heat from the scotch bonnet pepper will have you craving this on the regular. And though we’re not big on steaks in the Caribbean, chicken and pork always seems to take center stage when we bbq or grill, this is as close to a Caribbean grilled steak as you would get.

BTW, add some freshly chopped mint and oregano to the mix and you can use this on lamb as well.

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