14 steak marinade recipes

A simple marinade that can be used on steak, pot roasts or even burgers.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Chile garlic wet marinade paste, a blended rub of jalapeno, chipotle in adobo, garlic, scallion, and olive oil. Smoky, spicy, and garlicky, it tenderizes and flavors beef like flank steak before grilling.

Garlic steak marinated in steak sauce, cracked pepper, and crushed garlic then broiled to juicy medium-rare. Five ingredients, one hour marinade, and dinner is handled.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Grilled alligator tail steaks marinated in milk with rosemary, red pepper flakes, and cayenne. A Cajun-style grill recipe that tenderizes this lean, mild meat.

Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.

Grilled salmon steaks brushed with lemon juice, olive oil, and crushed basil. A simple three-ingredient marinade that lets the salmon's flavor take center stage.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

Swordfish steaks brushed with Yucatan marinade and grilled over charcoal, topped with spicy mango salsa. A smoky, tropical seafood dinner ready in just minutes on the grill.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Marinated flank steak grilled over hot coals after a 4-hour soak in a ketchup, Worcestershire, brown sugar, and garlic marinade. Sliced thin against the grain for maximum tenderness.

Broiled salmon steaks with citrus vinaigrette: orange and lime juice, garlic, and fresh cilantro doubling as marinade and finishing sauce. Bright, light, and broiler-quick on a busy weeknight.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.