The Best Balsamic Steak Marinade
This deeply flavorful steak marinade combines espresso balsamic vinegar and chipotle olive oil to create a bold, smoky, and perfectly balanced profile that enhances premium cuts of beef. The espresso balsamic adds richness and subtle bitterness, while chipotle olive oil brings gentle heat and smoky depth without overpowering the meat. Ideal for ribeyes, New York strips, flank, hanger, and skirt steaks, this marinade tenderizes while amplifying natural beef flavor—never masking it.
Ingredients
- 1/4 Cup Espresso Balsamic EVOO Marketplace
- 1/4 Cup Chipotle Olive Oil EVOO Marketplace
- 2 Tbsp Soy Sauce
- 1 Tbsp Worcestershire Sauce
- 2 Cloves Garlic (minced)
- 1 Tsp Dijon Mustard
- 1 Tsp Smoked Paprika
- 1/2 Tsp Freshly Cracked Black Pepper
- 1/2 Tsp Course Kosher Salt
- 1-2 16oz Ribeye, Strip, Flank, Hanger, Skirt Steak
Instructions
- In a small bowl or jar, whisk together espresso balsamic vinegar, chipotle olive oil, soy sauce, Worcestershire sauce, garlic, Dijon mustard, smoked paprika, black pepper, and salt until fully combined.
- Place steak in a shallow dish or resealable bag and pour marinade over the meat, turning to coat evenly.
- Cover or seal and refrigerate for at least 30 minutes and up to 4 hours.
- Remove steak from marinade and allow excess to drip off before grilling or searing. Discard used marinade.
- Cook steak to desired doneness and rest for 5 minutes before slicing.
Notes
-
Best marinating times:
- Ribeye & strip: 30–60 minutes
- Flank, hanger, skirt: 2–4 hours
- Espresso balsamic adds depth without sweetness; avoid over-marinating tender cuts.
- Pat steaks dry before cooking to ensure a good sear.
Serving Suggestions
- Serve with grilled vegetables, chimichurri, roasted potatoes, or a crisp green salad. Excellent sliced thin for steak salads, tacos, or grain bowls.
Storage
- Marinade can be prepared up to 3 days ahead and stored in the refrigerator. Do not reuse marinade that has contacted raw meat.