Make the best sirloin steak marinade with just a handful of simple ingredients. Whisk the marinade together, let the steak soak up the flavors, then grill or sear for a juicy, flavorful result.
This marinade adds bright, savory flavor while also helping to tenderize the meat. Use it on whole steaks or cube the meat for tender, flavorful shish kabobs.
“Very good flavor! Used it to marinade top sirloin beef for shish kabobs. Family loved it! Will use this recipe again! This will be my go to marinade! This is a keeper!”
– Janice
This sirloin steak marinade has been a family favorite for years. After serving the marinated steak to a cattle rancher and a marketing team that loved it, I decided to publish the recipe so everyone can enjoy it at home.
Why it works:
- Acid from balsamic vinegar gently tenderizes the beef and brightens flavor.
- Soy sauce adds savory saltiness and depth.
- Honey balances the acid and salt with a touch of sweetness and promotes browning.
- Worcestershire sauce contributes an extra layer of umami complexity.
- Herbs and dried mustard round out the flavor for a balanced marinade that complements many steak cuts.
This recipe is written for top sirloin but works well with most steak cuts. It yields enough marinade for about two pounds of meat and can be scaled up or down easily.
Table of contents
- Ingredients
- Instructions
- How to grill sirloin steaks
- How to cook the steaks in a skillet
- Can you use this marinade on other steaks?
- Can you make these steaks into shish kabobs?
- Frequently asked questions
- What to serve with steak
- More steak recipes to try
Ingredients
Below are the ingredients for the marinade and notes about substitutes. For exact measurements, see the recipe card at the bottom.
- Balsamic vinegar — provides acid and flavor.
- Low-sodium soy sauce — adds savory saltiness. If you use regular soy sauce, taste before adding extra salt later.
- Olive oil — helps carry flavor and promotes even cooking. Avocado, canola, or other neutral oils work too.
- Worcestershire sauce — adds umami depth.
- Honey — balances acidity and enhances browning. Maple syrup or agave can be substituted.
- Italian seasoning — dried herb blend adds aromatic notes (you can use a homemade mix or any dried herb blend).
- Dried mustard — for a gentle tang. Substitute 1 tablespoon Dijon or spicy brown mustard if needed.
Instructions
- Combine balsamic vinegar, low-sodium soy sauce, olive oil, Worcestershire sauce, honey, Italian seasoning and dried mustard in a gallon-size zipper bag or large bowl.
- Add the steaks and marinate for at least 20 minutes, or up to 8 hours. Do not marinate longer than 8 hours to avoid the meat becoming overly soft from the acid.
That’s it — two simple steps to infuse the steak with flavor and tenderness.
How to grill sirloin steaks
Grilling brings out the best flavor in marinated sirloin. Follow these steps for consistent results.
- Preheat the grill to medium-high (about 350–400°F). A properly hot grill yields a good sear and caramelization.
- Remove steaks from the marinade and discard the used marinade. Place the steaks on the hot grill.
- Grill times for medium-rare: For a 1-inch thick steak, grill 4–5 minutes per side. For a 1½-inch steak, add 1–2 minutes per side.
- Check internal temperature: Use an instant-read thermometer and remove at 130°F for medium-rare, 140°F for medium, or 150°F for medium-well. The temperature will rise about 5°F while resting.
- Rest the steak 5–10 minutes before slicing so juices redistribute and the steak stays juicy.
- Finish with coarse kosher salt or sea salt flakes and optional chopped parsley for color and brightness.
How to cook the steaks in a skillet
If you don’t have a grill, a heavy skillet or cast-iron pan on the stovetop works well. The key is high heat and a dry surface for searing.
- Heat the skillet over high heat until very hot.
- Add a small amount of oil (1–2 teaspoons) to the pan to prevent sticking and help form a crust.
- Pat steaks dry before searing. Excess marinade on the surface will prevent a good sear in a skillet.
- Cook times for medium-rare: 1-inch steaks need about 4–5 minutes per side; add 1–2 minutes per side for thicker cuts.
- Use an instant-read thermometer and remove at the desired temperature (130°F for medium-rare, etc.).
- Let rest 5–10 minutes before slicing and serving.
Can you use this marinade on other steaks?
Yes. Because the marinade contains vinegar, it tenderizes and flavors many cuts. For already tender cuts like filet mignon, a long acidic marinade isn’t necessary and is not recommended.
Marinating times to consider:
- More tender steaks (sirloin, ribeye, New York strip): 20 minutes to 2 hours.
- Tougher cuts (flank, skirt, strip): 4–8 hours for best results.
Try the marinade with top sirloin, ribeye, New York strip, flank, or skirt steak.
Can you make these steaks into shish kabobs?
Yes. Sirloin is an excellent choice for shish kabobs because it holds up well when cubed. Cube the steak so more surface area contacts the marinade, then marinate for at least 20 minutes.
Skewer the marinated cubes with vegetables such as bell peppers and onions. Grill over medium-high heat for about 4–5 minutes per side until nicely charred and cooked to your preference.
Frequently asked questions
- How much steak can this recipe marinate? This recipe is sized for about 2 pounds of steak. Halve it for 1 pound or double it for 4 pounds.
- Can the marinade be made ahead? Yes. Mix the marinade and store it in the refrigerator for up to 5 days. Add fresh steak to marinate as needed, but limit marinating time to 8 hours maximum.
- Should I rinse the marinade off before cooking? Don’t rinse. For grilling, the steak can go directly from the marinade to the grill. For skillet cooking, pat the steak dry to get a better sear.
What to serve with steak
Classic sides that pair beautifully with marinated steak include potatoes and seasonal vegetables. Ideas to round out the meal:
- Mashed potatoes or roasted potatoes
- Grilled or roasted vegetables such as Brussels sprouts, asparagus, or green beans
- A crisp green salad or a simple slaw for brightness
More steak recipes to try
If you enjoy this sirloin steak marinade, try other popular steak preparations like filet mignon, steak tips, air fryer steak, or a skirt steak marinade. These variations showcase different cuts and cooking methods so you can find what you and your family prefer.
The Best Easy Steak Marinade
It’s easy to make this sirloin steak marinade with just a few simple ingredients. Whisk the ingredients, marinate the steak, and grill or sear for great flavor.
Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating Time: 20 minutes (up to 8 hours)
Total Time: ~35 minutes (including marinating and resting)
Author: Whitney Bond
Ingredients
- 1/3 cup balsamic vinegar
- 1/3 cup low-sodium soy sauce
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon Italian seasoning (dried)
- 1 teaspoon dried mustard
- 2 pounds top sirloin steaks
Instructions
- Combine the balsamic vinegar, soy sauce, olive oil, Worcestershire sauce, honey, Italian seasoning and dried mustard in a gallon-size zipper bag or large bowl.
- Add the steaks and refrigerate to marinate for at least 20 minutes or up to 8 hours.
- When ready to cook, preheat a grill to medium-high (350–400°F) or heat a heavy skillet over high heat.
- Remove steaks from the marinade and discard the marinade. For skillet cooking, pat steaks dry with paper towels to promote a good sear.
- Grill or sear the steaks: 1-inch steaks about 4–5 minutes per side for medium-rare; add time for thicker cuts.
- Use an instant-read thermometer and remove steaks at 130°F for medium-rare, 140°F for medium, or 150°F for medium-well. Let rest 5–10 minutes before slicing.
- Finish with coarse kosher salt or sea salt flakes and optional fresh parsley.
Notes
- Allow the steaks to rest after cooking; internal temperature rises about 5°F while resting.
- Do not marinate longer than 8 hours to avoid a mushy texture from excessive acid exposure.
- For a soy-free or gluten-free option, coconut aminos can replace soy sauce; if using this lower-sodium substitute, consider adding 1/2 teaspoon salt to the marinade.
Nutrition Facts (approx.)
Calories: 489 kcal | Carbohydrates: 14 g | Protein: 51 g | Fat: 24 g | Sodium: 1012 mg
Rating: 4.57 stars (89 reviews)
If you try this marinade, adjust marinating time and salt to your taste and enjoy!