The best steak marinade (or Tri Tip marinade)! This easy, flavorful marinade recipe can be used on any type of animal protein for any cooking method! Marinate steak, chicken, pork, or even seafood in advance for amazing dinners throughout the week!
Ribeye, tri-tip, sirloin steak, round roast? Whatever your favorite cut of beef, this easy steak marinade recipe will knock your socks off!
While a great cut of beef only really needs some sea salt and pepper, it can be fun to flavor it up with an amazing marinade.
Truly, this may be the only steak marinade you’ll ever need! You can tweak it depending on what you already have on hand and your desired level of sweet, spice, umami flavors and/or your love for herbs and garlic.
Let’s dive in!
Ingredients for The BEST Beef Marinade:
- Coconut aminos (or soy sauce for paleo/keto)
- Rice Vinegar or cider vinegar
- Chicken or beef broth or water
- Sesame Oil
- Avocado Oil (or more sesame oil)
- Coconut sugar
- Fresh Rosemary (or fresh/dried herbs of choice)
- Fresh Ginger
- Fish sauce (optional!)
It may seem like a lot of ingredients, but you likely have a few (if not all) on hand already. Additionally, there is plenty of opportunity to swap out the ingredients to adapt it to what is in your pantry.
How to Make The Best Steak Marinade:
Add all of the ingredients for the marinade to a blender and blend until well-combined. Note: the marinade may separate…this is normal and not a cause for concern.
Transfer the marinade to a sealable jar and refrigerate until ready to use. Store in the refrigerator for up to 2 weeks.
Before using marinade, shake it well (or blend it again) until it appears well-combined.
How to Marinate Steak (Or Any Beef For That Matter):
Place the steak (or your choice of beef/other animal protein) in a sealable container (I recommend a large glass tupperware container) or zip lock bag.
Measure ⅓ cup of marinade for every 1 pound of meat. Pour in the marinade and move the steak around to ensure it is well-coated in marinade. Seal the container and refrigerate. Allow steak to marinate at least 1 hour, up to 48 hours.
This marinade recipe makes about 1 ⅓ cups of marinade, which is good for 2 roasts, or 6 to 7 pounds of steak, chicken or pork.
Note: if you’re using a zip lock bag, consider doubling up on the bags to avoid leakage. My partner and I marinated two large Tri-Tip roasts (about 7 pounds total) using one batch of this marinade and stored them in a large freezer zip lock for camping one weekend. If you’re home, a glass container works great and is environmentally-friendly.
When you’re ready to eat, prepare the steak according to your favorite cooking method – pan searing, grilling, smoking, broiling, roasting, you name it!
Can I Use This Marinade for Pork or Chicken?
YES! It’s just so great! You can easily apply this marinade to any cut of beef, pork, chicken, lamb, or even seafood. Want to use it as a stir fry sauce? Go for it!
If you enjoy adding flavors to your burgers, add 2 to 3 tablespoons of this marinade for every 1 pound of ground meat for burgers.
Suggestions for Uses:
- Grilled pork tenderloin
- Roast, Grilled or Smoked Tri Tip (pictured below)
- Grilled or pan-seared Steak
- Grilled or baked Bone-in or boneless chicken
How to Make Keto Steak Marinade:
Can you make this recipe keto? Absolutely! Use soy sauce, tamari, or liquid aminos instead of coconut aminos and omit the coconut sugar. Coconut aminos are higher in carbohydrate than a soy-based sauce. Coconut aminos contains 24 grams of carb for ½ cup versus 7 grams for ½ cup soy sauce.
If you use soy sauce or liquid aminos (and omit the coconut sugar), there will be 7 grams of carbs in the entire batch of marinade.
Because this recipe makes about 1.5 cups of marinade, the carb count shouldn’t be of concern unless you’re planning on drinking the marinade in one sitting 😉
If you’d like, you can add 1 to 2 Tbsp sugar-free sweetener of choice, but it isn’t necessary. The sweetness from the coconut sugar is nice, but not mandatory for a great steak.
- Replace the coconut aminos with soy sauce, liquid aminos, or tamari.
- Replace the coconut sugar with pure maple syrup or omit it altogether.
- Go bigger on the garlic!
- Add ¼ cup chopped yellow onion or chives
- Incorporate your favorite dried herbs and/or seasonings. Oregano, parsley, dill, basil, Cajun seasoning, lemon pepper, chili powder, chipotle powder are amazing!
- Use cider vinegar instead of rice vinegar
Marinate all the things!
Use Steak Marinade For…
Use this marinade prior to making any of the following recipes:
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
- 3 cloves garlic, minced
- 1.5 Tbsp fresh ginger, peeled and grated
- 3 Tbsp coconut sugar
- 1/2 cup coconut aminos, or liquid aminos or soy sauce
- 1/4 cup rice vinegar
- 1/4 cup broth, or water
- 1 Tbsp sesame oil
- 2 Tbsp avocado oil
- 1 tsp fish sauce, optional
- 1 Tbsp sriracha, more or less to taste
- 1 sprig fresh rosemary, or 2 tsp dried rosemary
- Add all of the ingredients for the marinade to a blender and blend until well-combined. Note: the marinade may separate...this is normal and not a cause for concern.
- Transfer the marinade to a sealable jar and refrigerate until ready to use. Store in the refrigerator for up to 2 weeks.
- Before using marinade, shake it well (or blend it again) until it appears well-combined.
Nutrition InformationYield 4 Serving Size 1/4 cup
Amount Per Serving Calories 174Total Fat 10gUnsaturated Fat 0gCarbohydrates 19gSugar 18gProtein 1g