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Are you ready for THE steak marinade of the summer? Bold statement, I know. But this recipe is so incredibly good that I will stand behind that claim all day long.
We are talking soy sauce, fresh lime juice and zest, anchovy paste, and coriander. That’s it. Simple ingredients that come together to create the most big, bold, deeply savory flavors you have ever tasted on a piece of steak. The anchovy paste is the secret weapon…don’t let it scare you. What you will taste is the most incredible depth of flavor that makes everyone stop mid-bite and ask what on earth you put on this.
It takes minutes to throw together and the results are absolutely spectacular.
Get ready to be the hero of your household this summer, my friends. This one is a keeper.
Ingredients
Steaks– Flat iron, tri tip, NY strip, or rib eye all work beautifully here. Each cut brings something a little different to the table, but all will soak up this marinade like a dream. Ask your butcher what looks best that day and go with it.
Avocado oil– A neutral oil with a high smoke point that helps the marinade cling to the meat and promotes a gorgeous sear in the pan. Vegetable oil works just as well if that’s what you have on hand.
Kosher salt– Just a light seasoning here…the soy sauce and anchovy paste bring plenty of saltiness to the party, so a little goes a long way.
Fresh cracked pepper– Adds a bold, peppery bite that stands up beautifully to the big flavors in this marinade. Always freshly cracked if you can!
Coriander– The quiet star of this marinade. Warm, citrusy, and slightly floral…it adds a layer of complexity that makes people wonder what your secret is.
Lime zest and juice– Bright, fresh, and acidic…the lime does double duty here, tenderizing the meat while adding a vibrant citrusy punch that balances all the savory flavors.
Soy sauce– Deep, salty, and full of umami…this is the backbone of the marinade and what gives the steak that gorgeous caramelized crust when it hits the pan.
Anchovy paste– I know, I know… but don’t run away! You will not taste fish, I promise. What anchovy paste does is add the most incredible depth of savory flavor that you simply cannot get any other way. It is the secret weapon and the reason everyone asks what is in this marinade.
How to Make my Savory Steak Marinade
On a cutting board, pat the steaks dry with paper towels. Season lightly with salt on each side. Because we are using anchovy and soy sauce which are inherently salty, you don’t need much salt. I use maybe ½ to ¾ teaspoon total.
Season all sides with cracked pepper and the coriander and strand get the steaks to a food storage container with lid or gallon sized plastic bag.
Add the oil, soy sauce, lime juice and zest and anchovy paste. Toss the steaks in the marinade (or close the bag and squeeze it to move the steaks around) to coat evenly on all sides.
Transfer to the refrigerator for 4-12 hours.
30 minutes before you’re ready to cook, remove the steaks from the fridge to come to room temp. This takes some of the chill of the meat to encourage a nice sear when it hits the heat rather than releasing water and causing them to steam.
Heat a large, heavy bottomed sauté pan over medium high heat. Cast iron is ideal for this.
When hot, use tongs to take the steaks from the container, shaking off excess marinade, and transfer to the pan. Cook for 2-5 minutes per side depending on the thickness of the steaks and how well done you like them and remove to a cutting board.
Let them rest for 5 minutes before slicing against the grain and serving.
What to Serve with
I serve with Roasted Potatoes
Air Fryer French Fries (in Big Bites: Time to Eat)
Simple Green Salad
Commonly Asked Questions
I completely understand the hesitation…but please trust me on this one! You will not taste fish at all. What anchovy paste does is add a deep, savory, almost mysterious richness that you simply cannot replicate with anything else. It is the secret ingredient that makes everyone stop mid-bite and ask what is in this. Don’t skip it!
Anywhere from 4 to 12 hours works beautifully. I usually throw them in the marinade in the morning and they are ready to cook by dinner. If you are short on time, even 2 hours will make a difference…but the longer the better for maximum flavor.
Yes! Overnight is actually wonderful. Just don’t go much longer than 12-14 hours…the acid from the lime juice can start to break down the texture of the meat if it sits too long.
Absolutely…and honestly grilling is incredible with this marinade! Get your grill nice and hot, shake off the excess marinade before placing on the grates, and cook to your preferred doneness. The caramelization you get on the grill is out of this world.
Yes, and it is delicious! For chicken, marinate for 2-4 hours. For fish, keep it to 30 minutes to 1 hour maximum since the lime juice will start to break down the delicate flesh if it sits too long.
Savory Steak Marinade
Ingredients
- 2/3 cup soy sauce
- 4 steaks, (about 1 ½ pounds) – flat iron, tri tip, NY Strip or rib eye
- 1 tbsp avocado oil, or vegetable oil
- 1 1/2 tsp coriander
- 2 limes, zest & juiced
- 2 tsp anchovy paste, or 2 anchovies minced
- kosher salt
- fresh cracked pepper
Instructions
- On a cutting board, pat the steaks dry with paper towels. Season lightly with salt on each side. Because we are using anchovy and soy sauce which are inherently salty, you don’t need much salt. I use maybe ½ to ¾ teaspoon total.
Marinade
- Add the steaks to a food storage container with lid or gallon sized plastic bag.
- Add the oil, soy sauce, lime juice and zest and anchovy paste. Toss the steaks in the marinade (or close the bag and squeeze it to move the steaks around) to coat evenly on all sides.
- Transfer to the refrigerator for 4-12 hours.
Cooking Steps
- 30 minutes before you’re ready to cook, remove the steaks from the fridge to come to room temp. This takes some of the chill of the meat to encourage a nice sear when it hits the heat rather than releasing water and causing them to steam.
- Heat a large, heavy-bottomed sauté pan over medium-high heat. Cast iron is ideal for this.
- When hot, use tongs to take the steaks from the container, shaking off excess marinade, and transfer to the pan.
- Cook for 2-5 minutes per side, depending on the thickness of the steaks and how well done you like them and remove to a cutting board.
- Let them rest for 5 minutes before slicing against the grain and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
