5 Steak Marinades

2 hours
2 hours
For everyone who is super busy and can't find the time to make home-cooked meals, these 5 Steak Marinades will be a lifesaver! Just marinate them and leave the meat in the freezer for the day to come when you need a quick and effortless meal.
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5 Steak Marinades

For everyone who is super busy and can’t find the time to make home-cooked meals, these 5 Steak Marinades will be a lifesaver! Just marinate them and leave the meat in the freezer for the day to come when you need a quick and effortless meal.

THE 5 MARINADES

1. CARNE ASADA

This is the perfect marinade for carne asada! It’s spiced well, has a nice tang, and the meat turns out so tender. I love to grill this meat on the barbecue or a cast iron skillet and then chop it up. You can then serve it in tacos, in a salad bowl, or even a rice bowl like Chipotle. Another option is burritos! I also like to use any leftovers for breakfast and mix it in with eggs for breakfast tacos.

2. STEAK SHAWARMA

My husband loves steak shawarma! I’m more of a chicken shawarma gal but the steak hits as well so I love having it on hand in the freezer. It’s packed with so many warm spices and it’s so versatile. I love having steak shawarma in tortilla wraps with pickles, garlic sauce, and some french fries. You could also add tomatoes, lettuce, and tahini sauce instead. I also like to make a Mediterranean salad with feta, pepperoncini, and so many other veggies and eat it with the steak. Another option is to make a Halal Cart yellow rice bowl but with steak instead of chicken.

3. CHIMICHURRI

For those who are familiar with chimichurri steak, you probably know chimichurri is usually served as a dip on the side or added on top after the steak is cooked! I wanted to turn it into a marinade so the meat is actually cooked in the chimichurri. That’s why the chimichurri sauce gets blended up so it’s nice and smooth and will cook up better. My favorite way to enjoy this is with roasted potatoes or mashed potatoes and a side Caesar salad! Serve it up however you like it.

4. BULGOGI BEEF

One of my favorite cuisines is Korean food so I love making bulgogi beef. It’s packed with so much flavor and I love how thin and tender the steak turns out every time. The secret to bulgogi marinade is using an Asian pear that is grated or pureed. It acts as a tenderizer for the meat and also adds an element of sweetness. It’s also traditional to add thinly sliced onions, green onions, carrots, and toasted sesame seeds to the marinade to cook the steak with but I like to add that after thawing. It really is up to you though! I like to have this in a rice bowl with kimchi but you can also make wraps with is using seaweed paper for example.

5. GARLIC AND HERB STEAK

This recipe for garlic and herb steak is a favorite in our house! I make it once a week and it is actually a recipe inspired by the digital cookbook for Air Fryer Steak Bites. Just make a garlic and herb butter which takes less than 5 minutes and use that to marinade steak that’s been cubed. I prefer Ribeye but you can use New York Strip or Filet Mignon. My favorite way to cook it is in the air fryer on the highest heat setting for 6 to 7 minutes.

HOW TO PREPARE THE MARINADE

Preparing the marinades is actually super simple and does not take too long. You can either use five different bowls or five mason jars to prepare each marinade.

The ingredients are all listed below if you scroll all the way down. Just add all the ingredients for every marinade in the bowl/jar and mix together well and that’s it.

TIP: Before making the marinades, make a list of all the ingredients for the five marinades that you need and get everything at once so the process is super seamless.

Now for the harder part, it’s cutting all the steak! This can take a bit more time but it’s still pretty simple. You can decide what cut of steak to use for each recipe. Unlike chicken though, there are some cuts that are better for certain recipes. Here are my recommendations for every recipe.

  • CARNE ASADA: skirt steak or flank steak
  • STEAK SHAWARMA: flap steak, flank steak, or ribeye
  • GARLIC AND HERB STEAK: cubed ribeye, cubed new york strip, cubed filet mignon
  • CHIMICHURRI STEAK: flank steak, skirt steak, sirloin, filet mignon
  • BULGOGI BEEF: thinly sliced ribeye or thinly sliced top sirloin

Add around two pounds of meat into a large gallon-size ziploc bag. If you are a big family and need to make two pounds per meal, put it in one bag. If you are just a family of two like my husband and I, divide into two different Ziploc bags – each one having one pound of meat and just divide the marinade in half too.

Once the marinade and meat are in every bag, make sure they are labeled properly with the name of the marinade as well as the date it was packaged on. Seal it up and shake it to make sure everything is incorporated well. 

Some people have had issues with thawing the marinade with the meat together although I personally have not had this problem. If this happened to you, here’s an option you can try out. Freeze the marinade separately in mason jars or ziploc bags and freeze the meat separately. Then just thaw both the marinade and meat and combine together to cook.

STORAGE AND THAWING

Now that all the meat is marinaded and in ziploc bags, it’s time to store them in the freezer! The whole point of doing this is so that you have some meals ready to go for a few months ahead. If you store these in the refrigerator, they’ll go bad in a few days. So right after prepping them, place them in the freezer on a shelf away from other non-meat items for food safety. 

HOW TO STORE IT

If you want to use one of the marinades the same day or the next day, leave it in the fridge for up to 24 hours. For anything longer, keep it in the freezer for up to 4 months. It could last longer in the freezer but sometimes things can get freezer burned if they stay in too long so try to use in 3 to 4 months.

BEST PRACTICES FOR THAWING THE MEAT

Meat is stored, it’s frozen! Now what to do when you want to cook it up for dinner? The safest way to thaw any meat is to take it out from the freezer 24 hours before and transfer it to the refrigerator. There are technically other ways that I thaw it out when I do not plan a whole day in advance but it’s not the safest way so let’s just skip over that.

COOKING THE MEAT

There is no one right way to cook these proteins. I will leave it up to you to decide how you want to do it. You can turn them into skewers and cook on the grill or BBQ. You can air fry the steak, saute in a pan, or barbecue. If you plan to barbecue, do not cut the steak. Keep it whole and marinade it like that so that after grilling, you can chop it up.

Craving More Red Meat? Try These Recipes Out!

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5 Steak Marinades

For everyone who is super busy and can't find the time to make home-cooked meals, these 5 Steak Marinades will be a lifesaver! Just marinate them and leave the meat in the freezer for the day to come when you need a quick and effortless meal.

For everyone who is super busy and can't find the time to make home-cooked meals, these 5 Steak Marinades will be a lifesaver! Just marinate them and leave the meat in the freezer for the day to come when you need a quick and effortless meal.

2 hours
2 hours

Ingredients

CARNE ASADA
  • 1 pound flap or skirt steak
  • 1/4 cup olive oil
  • juice of 1 orange
  • juice of 1 lime
  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 2 teaspoon smoked paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt or to taste
  • 1 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne powder, more to taste
  • 1/2 teaspoon black pepper
CHIMICHURRI
  • 1 to 1.5 pounds thinly sliced flank steak
  • 1/3 cup parsley, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 1 to 2 red chilis (depending on size), seeds and stem removed, finely chopped
  • 2 teaspoons dried oregano
  • 2 tablespoons fresh garlic, finely minced
  • 1/3 cup olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 to 2 tablespoons red vinegar or lemon and lime juice
STEAK SHAWARMA
  • 1 pound flank or ribeye steak, cut into strips
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • 2 teaspoons garlic, minced
  • 2 teaspoons allspice
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt, to taste
  • 1 teaspoon sumac
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon turmeric
BULGOGI BEEF
  • 1 pound ribeye or flank steak, thinly sliced against the grain
  • 4 tablespoons low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 1/4 cup pear puree 
  • 1 1/2 tablespoons sesame oil
  • 1 tablespoon minced garlic 
  • 1 tablespoon ginger paste
  • 2 teaspoons chili powder
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
GARLIC AND HERB
  • 1 pound ribeye or NY strip steak, cut into cubes
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon minced garlic
  • 3 tablespoons grated parmesan
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
5 based on 2 reviews

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

The steak chimichurri was sooo good. Makes for quick and easy meals! I also made the chicken satay marinade haven’t tried it yet but it smells delicious!

Tried the steak shawarma
Absolutely amazing and easy to make

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