Description

A tangy-sweet marinade transforms your favorite steak cuts into juicy, tender perfection with a caramelized crust—ideal for grilling, pan-searing, or broiling.

Ingredients

1–1½ lb steak (sirloin, ribeye, flank, or skirt), at least 1″ thick
2 tbsp Dijon mustard
2 tbsp brown sugar, packed
2 tbsp soy sauce (or tamari)
2 cloves garlic, minced
2 tbsp olive oil
½ tsp freshly ground black pepper
Salt, to taste (if using low-sodium soy sauce)
Optional: fresh thyme or parsley, chopped for garnish; lemon wedges

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Instructions

Make the marinade: In a small bowl, whisk together Dijon mustard, brown sugar, soy sauce, minced garlic, olive oil, and black pepper until smooth.
Marinate: Place steak in a large resealable bag or shallow dish. Pour marinade over, coat both sides, seal, and refrigerate at least 1 hour (up to 24 hours). Turn occasionally.
Bring to room temp: Remove steak 30 minutes before cooking to ensure even doneness.
Cook: Preheat grill, skillet, or broiler to medium-high. Shake off excess marinade and cook steak 3–5 minutes per side (depending on thickness/preference), until it reaches 130 °F for medium-rare.
Rest & slice: Transfer to a cutting board, tent with foil, and rest 5 minutes. Slice against the grain for maximum tenderness.
Serve: Garnish with fresh herbs and lemon wedges if desired.

Notes

Swap in flank or skirt steak for faster cook time; slice thin against the grain.
Oven method: broil 4–6 minutes per side on a lined sheet at high rack.
Marinade can be made up to 3 days ahead.
Omit garlic or use onion powder for a milder profile.
Leftovers keep up to 3 days refrigerated or 2 months frozen.