Easy Overnight Steak Marinade


Throwing together this marinade is a cinch. We love it on Ranchly Hanger Steaks, but it would work well on Skirt or Flank Steak too. What’s essential in this recipe is the acid component to tenderize the meat and add flavor – in this case lemon juice – but a vinegar (such as red wine vinegar) would work the same way. This makes enough marinade for about 1.5 lbs. of beef but can be adjusted as needed.



2 tbsp Dijon mustard

1 clove garlic finely minced

1/4 tsp of crushed red pepper

1 sprig rosemary

1 tbsp freshly squeezed lemon juice

1 small shallot minced

2 tbsp olive oil

Freshly cracked black pepper



Pick and finely chop rosemary leaves. Mince garlic and shallot (if you don’t have shallot on hand it’s okay to omit). Whisk rosemary, garlic, and shallot in with the freshly squeezed lemon juice and other ingredients to combine in a mixing bowl. Add black pepper to taste. Coat steak with the marinade and refrigerate for at least three hours, but preferably overnight. Enjoy!

Jonathan Elwood