When it comes to steak, there are so many different cuts. Some are delicious with just a sprinkle of steak spice, while others are tougher and require a good marinade to tenderize them. This steak marinade is perfect for cuts like flank or skirt steak. It adds flavour as it tenderizes tougher cuts of beef.
Don’t let the ingredients list scare you. There are 11 ingredients, one is optional, but that includes salt and pepper as well as other ingredients that you may already have on hand.
Soy Sauce– this ingredient is used in many dishes, especially marinades. It is considered an acid that is needed for a marinade to work properly. I like to use low-sodium soy sauce.
Lime– again this is an acid that helps break down the toughness of meats. But lime also adds a touch of flavour to this marinade. The juice and zest of one lime is all this recipe needs to add flavour and the acid needed.
Rice Vinegar– there is a small amount of rice vinegar in this recipe.
Oils– Both vegetable oil and sesame oil are used in this marinade. Sesame oil is optional.
Sweet Chili Sauce- this is where a little heat is added. Sweet Chili Sauce is both sweet and hot and it adds a lot of flavour to the marinade.
Ginger and Garlic– freshly grated ginger and minced garlic are behind a lot of the flavour in this marinade.
Honey– adding honey balances out the flavours. It adds a touch of sweetness without altering the taste.
Storing and Using Steak Marinade
This marinade can be made in advanced and stored in the fridge for up to 48 hours. By making it ahead of time, the flavours will be more intensified as the ingredients meld together.
To use the marinade, pour over the steak, covering both sides of the meat. Cover and refrigerate for 2 to 4 hours, turning over halfway through to make sure both sides get all the flavour.
Steak can marinade for up to 12 hours in this marinade. Any longer than 12 hours and you run the risk of breaking down the muscle fibers too much, causing a mushy texture.
When marinating steak, use a plastic or glass container. A metal bowl is not recommended. I like to use large freezer bags, which means less cleanup. If you freeze your meat in freezer bags, you can add the marinade to the freezer bag when thawing. This will allow the steak to marinade as it thaws.
For another marinade using sweet chili sauce check out our Sweet Chili Lime Chicken
- ¼ cup low sodium soy sauce
- 3 Tbsp sweet chili sauce
- 2 Tbsp rice vinegar
- 2 Tbsp honey
- 2 Tbsp vegetable oil
- 1 Tbsp fresh grated ginger
- 1 juice and zest of lime
- 2 garlic cloves, minced
- 1 tsp sesame oil, optional
- ½ tsp kosher salt
- ½ tsp black pepper
- Place all ingredients in a medium sized bowl
- Whisk together
- Pour over steak and marinade for 2-4 hours