Sweet and Spicy Steak Marinade

This sweet and spicy marinade transforms a good steak into a mouth watering, tender, juicy one that rivals any steakhouse-style dinner. With a sugar free option, it's perfect for everyone!

Why this recipe is just so good...

• This marinade makes a good steak even better. It will tenderize and add flavor to a tougher steak such as flank, skirt or a London Broil top round. Imagine what it can do for a tender cut like filet mignon, Ribeye or Top Sirloin.
• I have used similar versions of this recipe on my Flank Steak Recipe, Steak Bites and Ribeye recipe.
• You only need a handful of simple ingredients that are probably in you refrigerator and pantry.
• Prep the marinade and/or the recipe ahead. Make the marinade in the morning or day before you need it.

Recipe Ingredients

• Low sodium soy sauce
• olive oil
• Worcestershire sauce
• balsamic vinegar
• sweet chili sauce
• garlic powder
• salt
• pepper
• onion powder

Ingredient Notes & Substitutions

• To add more flavor, you can use an all purpose steak or burger seasoning.
• If you like your marinades to be even spicier, add some red pepper flakes. Start with a small amount, adding more only if needed.
• You can also add some fresh chopped herbs like parsley, or some oregano and basil for an Italian flavor.
• Always taste the marinade before adding to the steak. Add more sweetener or seasonings to taste.
• If using a sugar free version, I recommend the G Hughes brand of sweet chili sauce. If you can't find it in stores, you can substitute sugar free chili sauce and some sugar substitute.

How to make Steak Marinade

• Whisk together the marinade ingredients. Place the steaks in bowl, dish or plastic storage bag and pour in marinade.
• Keep refrigerated. Marinate beef for at least 30 minutes or up to 8 hours.
• Drain and discard the steak marinade before cooking.

Storage

You can prep the marinade the day ahead. Keep covered in the refrigerator until ready to use.

Avoid using a stainless steel bowl to marinate foods unless it is a food grade quality. The acid will react with the metal and cause a metallic flavor in the meat.

Cooking Tips

• If you use fresh herbs, brush them off the steak before grilling or frying so they don't burn.
• I prefer not to poke holes in most foods that I marinate. Some people feel that doing so will allow the marinade to penetrate deeper. I feel the holes will increase any loss of juices during cooking.
• The thinner the cut of beef, the quicker it will marinate. The thicker cuts take a bit longer.

FAQ

What does a marinade do?

Marinades are perfect for tenderizing and adding flavor to foods. The acid (citrus juices, vinegars) help to penetrate the meat and break down the fiber.

Can I reuse the marinade?

According to USDA, you can use the marinade to brush over your foods if you have boiled it first. However, I never do this. I prefer to put some marinade aside before putting in the meat. I would use that sauce to brush on foods. The USDA also states not to save the marinade for other foods.

They recommend marinating for 6 -24 hours, stating meat can become mushy after 2 days. I have never kept my meats marinating that long. I don't like that some foods change color and I don't prefer the much softer texture that can happen.

Did you know you can marinate vegetables?

They are absolutely delicious if you marinate them 30 minutes to an hour or so before cooking. Try it! One of my most popular vegetable recipes is Marinated Asparagus. Marinated Mushrooms are another a family favorite!

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Try these delicious recipes that have marinades.

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