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My homemade steak marinade recipe is my secret to the best marinated flank steak. Made with a handful of pantry staple ingredients, it transforms even the toughest cuts of meat into tender, melt-in-your-mouth protein infused with incredible sweet and savory flavor.
The first time I ever made steak, I went with a store-bought Italian marinade. But these days, I stick closer to my Lebanese roots, using my easy steak marinade recipe with pomegranate molasses.
Combined with olive oil, brown sugar, and garlic, the marinade comes together in minutes and does all the heavy lifting in the flavor department. The pomegranate molasses brings a deep, tangy sweetness that balances beautifully with the savory garlic and rich olive oil, while the brown sugar helps create a gorgeous caramelized crust when the steak hits a hot grill or cast iron pan.
Yet, what I love most about this marinade is how forgiving and flexible it is. Flank steak is my go-to for the marinade, but I’ve used this same marinade on skirt steak, lamb, chicken thighs, and even portobello mushrooms with wonderful results. The key is time. Give it at least a few hours, and overnight if you can, and the marinade will never let you down!
This recipe has turned even my filet mignon-loving husband, Dan, into a skirt steak fan. Try it out, and you may never cook steak differently again.
Why Marinate a Steak?
Marinating raw cuts of steak before cooking helps tenderize the meat and infuses it with flavor. High-quality steaks can often go without marinade, letting their flavor and texture speak for themselves.
However, budget-friendly, tougher cuts, like flank steaks, sirloin steaks, and skirt steaks, benefit greatly from marinating. The acids in this easy steak marinade recipe help break down any tough fibers, creating tender, juicy bites. It’s the easiest way to turn even the cheapest cut of beef into something that tastes gourmet.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!
- Salt and Black Pepper: These enhance the rest of the ingredients. Make sure to give your marinade a quick taste test before it touches the meat, and add more if needed before adding your steak.
- Pomegranate Molasses: Similar to balsamic vinegar, this is sweet and tart with an acidic element much like lemon juice, lime juice, or red wine vinegar. However, unlike those acids, pomegranate molasses is thick and glossy, creating a gorgeous glaze on any steak. That said, if needed, you can substitute balsamic vinegar, rice vinegar, red wine vinegar, lemon juice, lime juice, or orange juice for a similar taste, though the caramelized crust on your meat won’t be quite as bold. The key is simply to have an acidic component to help break down the fibers and tenderize the meat. Get pure pomegranate molasses in my shop!
- Extra Virgin Olive Oil: This forms the base of the marinade, adding healthy fats and a rich, fruity flavor while helping the ingredients cling to the meat.
- Dijon Mustard: Another acidic component, this adds another flavor dimension and a tangy flavor to the marinade, balancing some of the sweetness of the pomegranate molasses.
- Brown Sugar: This adds an extra light touch of sweetness. I prefer light brown sugar, but dark brown sugar also works if you want a stronger, more molasses-like taste.
- Garlic and Garlic Powder: I use both, finding that granulated garlic melts into the marinade while minced garlic adds extra oomph. There’s no shortage of flavor!
How Long Should I Marinate Steak?
For the best flavor, marinate the steak for at least 6 hours. The pomegranate molasses, garlic, and seasonings need time to penetrate the meat and develop their sweet-savory flavor.
For tougher cuts like flank steak, hanger steak, or skirt steak, I recommend marinating for 12-24 hours. If you’re using a naturally tender cut like sirloin or ribeye, 6-12 hours is usually plenty.
Avoid marinating for longer than 24 hours, as the acids and sugars in the marinade can begin to affect the texture of the meat, causing it to break down too much and become mushy.
Make Ahead & Storage
This homemade steak marinade recipe is perfect for prepping ahead. Whisk the marinade together and store it in an airtight container in the refrigerator for up to 3 days before using.
Once the steak is added, marinate it in the refrigerator for up to 24 hours before cooking. Cooked steak can be stored in an airtight container in the refrigerator for 3-4 days and is delicious served cold atop fattoush salad or tabbouleh salad, wraps, grain bowls with Lebanese rice, or reheated for quick weeknight meals.
I don’t recommend freezing steak in this marinade because the pomegranate molasses can become overly concentrated as it thaws, affecting the flavor and texture of the meat. However, cooked steak can be frozen for up to 3 months.
Homemade Steak Marinade
Equipment
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Garlic
- 1 Garlic Grater or Microplane
- 1 Gallon-Size Zip-Top Bag
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 cup pomegranate molasses
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 3 tablespoons brown sugar
- 1/2 teaspoon granulated garlic powder
- 2 cloves garlic, grated or minced
Instructions
- In a small bowl, whisk the pomegranate molasses, olive oil, mustard, brown sugar, garlic powder, and grated garlic.
- Pour the marinade in a gallon ziploc bag. Add the steak.
- Pushing out as much air as possible, close the bag and refrigerate the meat for at least 6 hours and up to 24 hours (use the longer marinade time if using flank steak or hanger steak).
Notes
- This marinade works especially well with ribeye, New York strip, sirloin, flank steak, and hanger steak.
- Marinate for at least 6 hours for the best flavor.
- Discard any marinade that has come into contact with raw meat.
- Storage: Whisk the marinade together and store it in an airtight container in the refrigerator for up to 3 days before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
