Asian Steak Marinade

Asian Steak Marinade is oozing with umami! If you want to transform your steak into something more flavorful, try this recipe!

With a blend of garlic, onion, ginger, balsamic vinegar, maple syrup, Worcestershire sauce, and soy sauce, this Asian steak marinade makes the perfect summer steak to toss on the grill. You can have a backyard barbecue with the family, picnic in the park with friends, or cook them indoors for a delicious dinner. The marinade only has to soak for 15 minutes, so you do not have to wait long to get things started, either!

When I make this Asian steak marinade recipe, I use tender cuts like rib eyes or sirloins and marinate them for about 15 minutes in the refrigerator while I prep a salad or side dish to go with them. Because they are so tender, you do not have to marinate them long. However, if you use leaner or less expensive meat like a skirt steak or flank steak, you can marinate them for six to eight hours or overnight.

With the Asian flavors in this marinade, I like to make some Oriental side dishes such as egg fried rice, Chinese dumplings, vegetable eggrolls, crab Rangoon, and Chinese hot and sour soup. The kids love it when I make homemade fortune cookies and let them write their own fortunes to put inside. They can come up with some really crazy ideas.

I cannot get enough of this steak, though. You can do so much with it, from chopping it up for tacos and salads to slicing it for sandwiches. It is versatile, delicious, easy, and fast to cook! Definitely a staple recipe once you try it!

Why you will love this recipe

• Just a few ingredients: Besides the steak, all you need is marinade ingredients.
• No dishes: A grill and some tongs. That is all you have to clean.
• Fast and easy: Marinade and grill. You cannot get much simpler.
• Versatile: Serve as steaks for sandwiches, tacos, salads, or in casseroles.

What you’ll need to make Asian steak marinade

Special items:

• Barbecue grill – I use a gas grill. You can use charcoal or what you have. 
• Tongs – For flipping the steaks.

Ingredients:

• Rib eye steaks – I chose four 8-ounce steaks about one and a half inches thick.
• Balsamic vinegar – Gives your steak a rich sweetness as well as tanginess and acidity to tenderize the meat.
• Soy sauce – Adds flavor while tenderizing. I use and highly recommend organic, low-sodium soy sauce for less salt and no additives.
• Vegetable oil – To help all the ingredients come together.
• Worcestershire sauce – Has a beautiful mixture of umami tastes including salty, sweet, spicy, and tangy.
• Maple syrup – The thick, rich sweetness clings to the meat.
• Brown sugar – Is also thick and rich to add a pleasant molasses-type taste.
• Onion powder – Gives your meat a flavor between raw and cooked onions.
• Garlic powder – For a burst of intense garlic taste to infuse your steak.
• Ginger powder – Concentrated so you get a nice dose of ginger flavor in your marinade.
• Red pepper flakes—If you do not like spicy food, you can leave them out. However, they do not add much spiciness.
• Green onion – Chopped roughly and sprinkled on top when serving.

How to make Asian steak marinade?

1. Make marinade and chill: First, whisk all of the marinade ingredients in a large flat dish. Then, place the steaks in the dish if they all fit. If not, you must make double the amount and use two dishes. You want them to be submerged, or you must flip them several times so both sides get even coverage. Chill for 15 to 20 minutes.
2. Cook your steak: In the meantime, oil the grill and preheat to sizzling. When it is hot enough, use tongs to transfer your steaks to the grill and cook until three degrees before the desired doneness is reached. Using a meat thermometer, rare is 125 degrees F, medium rare is 135 degrees F, medium 145 degrees F, medium well is 150 degrees F, well-done is 155 degrees F.
3. Rest and serve: Remove from the heat and let your steaks rest for five minutes before serving, garnished with green onions.

Expert tips

How long to marinate steak

First, not all steaks need to be marinated. You CAN marinate them, but not all of them do. Those that need the extra TLC are the lean and thin ones without marbled fat, like skirt and flank steaks or a sirloin tri-tip. They come from muscular areas that are tougher from being worked all the time, so there is less fat and tenderness. These will need to be marinated to be tenderized.

But marinating is not just for tenderizing. It also brings out and adds flavor to the meat. For example, this marinade has balsamic vinegar, maple syrup, brown sugar, and ginger, all adding sweetness to your steak. But it also has some Worcestershire sauce, which is made from vinegar, anchovies, and various other ingredients to give your steak a deep well of different flavors, from salty to savory.

Tougher cuts like round, flank, skirt, and sirloin need at least six hours. Never marinate longer than 24 hours, or the meat fibers break down and make it mushy. However, if you are going to marinate a tender steak like ribeye, T-bone, tenderloin, NY strip, or porterhouse, only do it for 15 to 20 minutes. The fibers in these steaks are much more tender and will break down faster. You do not want to ruin a good expensive steak by marinating it too long. In this recipe, I use ribeye and marinate them for 15 minutes.

How to choose the best steak cut:

Want a pro tip? Ask your local butcher! They know which ones make for the best steaks! But say that he’s out of town and you need a quick guide, then, refer to this section for recommendations.

• Good marbling: Having some fat is good since they dry out a lot slower than lean ones. But too much can be bad for your health, too, so trim the excess ones if present.
• Fresh: As a rule of thumb, get only the fresh ones that have nice color! The meat must be dry, too, not slimy or dripping wet.
• Thick: It is best to get thicker ones if you want rare to medium-rare steaks because the inside will cook slower while the outside is being charred.
• Tenderness: If you want flavorful and tender cuts, go for tenderloin or rib-eye. But these are more expensive than the tougher cuts like flank or skirt for which this marinade will work the best!

Recipe variations and add-ins:

• Other vinegar: Instead of balsamic, experiment with other kinds of vinegar, such as red wine, white wine, rice vinegar, and apple cider vinegar. They all have unique flavors.
• Tropical twist: Replace the balsamic vinegar with concentrated pineapple juice, toss in some pineapple chunks, and garnish with toasted coconut for a tropical Asian marinade.
• Ranch flavor: Add some ranch flavor to your marinade. Just add a teaspoon of ranch seasoning to the rest of the ingredients, and it will blend in seamlessly.
• Give it a kick: For spicy food lovers like my husband, toss in some sriracha sauce, chopped jalapenos, and cayenne pepper. 
• No syrup: Instead of maple syrup, you can use your favorite honey, corn syrup, or agave.

Serving suggestions:

You can serve these Asian steaks as a main entrée with sides. Try one of these ideas.

• You can top these steaks with any kind of sauce or let your guests pick what they like. I love this homemade teriyaki sauce.
• I love this dish with creamy tomato and cucumber salad and cheesy breadsticks.
• My kids like it when I chop these up and make tacos out of them. Then, I let them add their toppings.
• Another fun way to eat these is to slice them thin and let everyone make their sandwiches. Set out different breads, buns, fillings, toppings, and condiments.
• For a full Asian meal, serve these steaks sliced thin on top of my soba noodles. They are easy to make with just a few ingredients.

Frequently asked questions

Should I poke holes in my steak before marinating it?

This is a highly debated topic in the cooking world. Many say you have to poke holes in your steak so the liquid can penetrate the meat. Others say the holes will let the juices leak out of the meat. It depends on how you are cooking it. If you sear your meat or cook it quickly, you can poke all the holes you want because the muscle fibers will contract immediately to seal in the juice. That is what searing the meat is for. But, if you are slow-cooking your meat in the oven or a crockpot, do not pierce it unless you will sear it before cooking.

How do I choose the best cut of steak?

The best way to choose a good cut of steak is to ask your butcher. If he is a reputable butcher, he will tell you what you need to know, not what he wants you to buy. They know which steaks are best for what you are cooking. However, if your butcher is unavailable, you can use your judgment. Look for some marbling. You want a little bit of fat in your steak so they do not dry out but not so much that it is unhealthy. It should be red, not gray, with no slime or blemishes.

Is it okay to eat rare beef?

The USDA recommends cooking raw beef to a minimum of 145 degrees F to kill the dangerous viruses and bacteria lurking in your beef. However, many say that a rare 120 degrees F or 125 degrees F to 130 degrees F medium-rare burger is also safe because the cooking method kills “most” surface bacteria. If you eat your burgers on the lower side, there is always a risk of getting a dangerous illness from bacteria or virus if the meat is not handled properly, but a very tiny one.

Why is my marinated steak tough?

Believe it or not, marinating steak too long can also make it tough. However, that should not be the case unless you left it in there for over two days. Instead, it is more likely that it was cooked too long. It is essential to use a meat thermometer when cooking to ensure it does not get overcooked. In this case, I use a meat thermometer left in place as it cooks. That way, I can remove it as soon as it reaches the desired temperature. I typically take mine off when it reaches 135 degrees F.

How to store:

• Refrigerate: Wrap your steak in plastic and foil or in a storage bag and keep it refrigerated for up to four days.   
• Freezing: To keep it longer, wrap it in plastic or foil and then in a freezer bag. It can remain frozen for up to three months. 
• Defrost: Thaw overnight in your refrigerator for the best flavor.
• Reheating: To reheat, place it in a microwave-safe dish and heat for one to two minutes.

More steak recipes:

Recipe tips:

• Never marinate a steak for longer than 24 hours. The recommended time is six to eight hours.
• For better cuts of meat, such as ribeye, porterhouse, T-bone, and tenderloin, you should only marinate for 15 to 20 minutes.
• Always slice meat against the grain, no matter what kind of steak it is.
• Do not reuse the marinade after the meat has soaked in it.
• Use a meat thermometer and remove the steaks as soon as they reach the desired temperature so they do not overcook.
• The grill should be sizzling hot when you place the steak on it. It must be scorching hot when you put in the beef. This will give the surface a nice char, sealing in the flavors.
• Once you put the meat on the hot grill, keep an eye on it as some cuts may dry out faster than others.
• Ask your butcher what steak they recommend for your dish. If not, look for a thick, marbled, red steak with no blemishes.
• Poking holes in your steak for marinating is fine if you sear it before cooking or if you cook it at a high temperature.