This post contains affiliate links
There’s nothing quite like the smell of a steak hitting a hot grill on a summer evening. It’s primal, it’s satisfying—and it’s even better when that steak has been soaking up flavour in a killer marinade.
As a chef, I’ve grilled more steaks than I can count. I’ve tried every trick, every sauce, every rub. But when it comes to delivering serious flavour? It all starts with a great steak marinade.
Whether you’re working with flank steak, ribeye, or sirloin—this is your ultimate guide to transforming good meat into something unforgettable.
Why Marinate Your Steak?
If you’ve ever had a steak that made you go “WOW,” chances are it wasn’t just the cut—it was the marinade.
A good steak marinade serves a few key purposes:
- Tenderizes: Especially important for tougher cuts like flank or skirt steak.
- Infuses flavor: Gets deep into the meat—not just sitting on the surface.
- Adds moisture: Helps prevent dry steak on the grill.
Plus, marinades are the easiest way to change up your dinner routine without needing a fancy new recipe.
Try a Reverse Marinade for Juicy, Flavor-Packed Meals
Looking for a fresh take on steak marinades? Try a reverse marinade—a simple technique that delivers bold flavour without the mess of marinating raw meat.
Here’s how it works: season your steak with salt and olive oil before grilling. Once it’s cooked and resting, add it to a flavourful marinade. Because the steak is already cooked, there’s no risk of cross-contamination, and the marinade can double as a delicious finishing sauce. The warm steak absorbs the marinade beautifully, locking in flavour and keeping the meat juicy.
It’s a game-changing method for weeknight grilling and an easy way to elevate your summer dinners. Try it with the herb forward marinade below. We have noted where it would work well!
My Top 10 Go-To Summer Steak Marinades
Here are our favourite steak marinades for summer grilling.
Each recipe yields enough marinade for about 1.5 to 2 lbs (700–900 g) of steak, which is perfect for serving 4.
These steak marinades come together quickly. Just whisk or blend together until well combined, then pour over the steak in a zip-top bag or shallow dish. Marinate in the fridge for at least 30 minutes and up to 8 hours.
1. Classic Garlic & Herb
This one’s all about balance: bold garlic, fresh herbs, and lemon zest with a good drizzle of your favourite olive oil.
Perfect for: Ribeye, sirloin, strip loin.
Tip: Let this one go overnight for maximum flavour. This marinade can be used as a reverse marinade!
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tsp lemon zest
- 2 tbsp lemon juice (omit for longer marinating time)
- 2 tsp kosher salt and fresh cracked pepper
2. Chimichurri
Part marinade, part sauce. Loaded with fresh herbs, garlic, vinegar, and chili flakes—it’s bright, punchy, and has serious summer vibes.
Perfect for: Flank or skirt steak.
Chef’s note: Save some to spoon over the cooked steak too. Game changer. Great as a reverse marinade!
See our full recipe for Chimichurri!
3. Bourbon Brown Sugar
Sweet meets smoke. This one’s made with bourbon, brown sugar, soy sauce, garlic, and mustard. The sugars caramelize beautifully on the grill.
Perfect for: Strip loin or tri-tip.
Warning: People will ask for the recipe. Be ready.
- 1/4 cup bourbon
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
4. Soy-Ginger Sesame
Inspired by Asian flavours—soy sauce, sesame oil, garlic, and fresh ginger come together in perfect harmony.
Perfect for: Flank steak, flat iron, we also love top-sirloin
Pro move: Add scallions and a splash of rice vinegar for brightness.
Check out our recipe on this delicious Soy-Ginger Marinade!
5. Chili-Lime Tequila
A little heat, a little acid, a little buzz. Tequila, lime juice, garlic, chili powder, cumin, and honey make this one wildly addictive.
Perfect for: Skirt steak tacos.
Marinate tip: 4–6 hours is plenty for this one.
- 1/4 cup tequila
- 3 tbsp lime juice (about 2 limes)
- 2 tbsp olive oil
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp kosher salt
6. Coffee & Cocoa Rub Marinade
Sounds weird. Tastes amazing. Brewed coffee, unsweetened cocoa powder, brown sugar, smoked paprika—think mole but more grillable.
Perfect for: Hanger steak or ribeye.
Texture tip: This one doubles as a wet rub and adds a great crust.
- 1/4 cup brewed coffee (cooled)
- 1 tbsp unsweetened cocoa powder
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1 clove garlic, minced
7. Balsamic Dijon
The steakhouse classic—balsamic vinegar, Dijon mustard, honey, garlic, and olive oil. Elegant, balanced, and dependable.
Perfect for: Filet or NY strip.
Pairing idea: Grilled asparagus and a glass of red.
- 1/4 cup balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 1/2 tsp black pepper
- 1 tsp kosher salt
8. Thai Basil & Coconut
Coconut milk, fish sauce, lime juice, garlic, Thai basil, and chili. Creamy, aromatic, and completely out of left field—in the best way.
Perfect for: Flank or flat iron.
Pro tip: Grill with high heat to get caramelized edges.
- 1/2 cup coconut milk (full-fat)
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 2 tbsp chopped Thai basil (or regular basil)
- 1/4 tsp chili flakes (or to taste)
- 1 tsp brown sugar
9. Smoky Chipotle Adobo
If you like it smoky with a little burn, this one’s for you. Chipotle peppers in adobo, garlic, olive oil, lime juice, cumin.
Perfect for: Skirt steak or tri-tip.
Serving suggestion: Top with grilled onions or serve in tacos.
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 1/2 tsp kosher salt
10. Mediterranean Lemon-Oregano
Light, herbaceous, and perfect for a sunny patio dinner with fresh citrus, herbs and garlic.
Perfect for: Strip loin or grilled steak salad.
Quick fix: Only need 2–4 hours to marinate. Try it as a reverse marinade!
- 1/4 cup lemon juice (about 2 lemons)
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh oregano (or 1 tsp dried)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Substitutions
Marinades are flexible—here’s how to switch it up without messing it up:
- No fresh herbs? Dried is fine—just use less (1 tsp dried = 1 tbsp fresh).
- No bourbon? Use apple juice or a splash of maple syrup for sweetness.
- No coconut milk? Greek yogurt makes a great creamy base.
- Gluten-free? Swap soy sauce with tamari or coconut aminos.
What to Know / Avoid in This Recipe
Let’s clear the air on a few steak marinade mistakes I see all the time:
- Don’t over-marinate. Especially acidic marinades (like citrus or vinegar). Too long, and the meat gets mushy.
- Always pat the steak dry before grilling. Excess marinade = steaming, not searing.
- Never reuse marinade. Want to baste with it? Boil it first.
- Use a glass or ceramic bowl, not metal. Acid reacts with metal = weird flavour.
Storage Recommendations
Marinate in the fridge—not on the counter (food safety 101).
Here’s how long to store:
- In the marinade: 30 mins to 24 hours max (depending on acidity).
- Leftover cooked steak: Store in airtight container in fridge up to 3 days.
- Freeze it: You can freeze steak in the marinade. Pull it out the morning of and it’ll be ready to grill by dinner.
FAQ
Can I use these marinades for other meats?
Absolutely! Chicken, pork chops, tofu, mushrooms—go wild.
What’s the best steak cut to marinate?
Flank, skirt, flat iron, hanger. These cuts love a marinade.
Do I need to poke holes in the steak?
Nope. Let the marinade do the work. Slicing it later against the grain will handle tenderness.
How long should I marinate steak?
30 minutes for something quick, 8 hours for deep flavour. Avoid overnight if the marinade is heavy on acid.
Final Thoughts
Summer grilling is your time to shine—and with these steak marinade recipes, you’re not just cooking. You’re curating flavour. Whether you’re feeding a crowd or just trying to elevate Tuesday dinner, a solid marinade is your secret weapon.
Pick one. Fire up the grill. And let the flavour do the talking.
