Quick Steak Marinades: Flavor Packed Recipes 

Snake River Farms produces fantastic steaks that are flavorful and delicious seasoned with just salt and pepper. Sometimes when I want to change it up, I’ll use a marinade to impart flavor or tenderize a firmer cut. Even with top quality SRF American Wagyu, USDA Prime and Choice beef, a quick marinade can add new dimensions of flavor and texture. The right marinade adds depth, subtle heat or a bright citrus note that complements a steak.

The good news is marinades are easy to make. Below are some of my favorite recipes you can whip up in 30 minutes or less.  Whether you’re elevating a weeknight dinner or adding a twist to your next grill session, these recipes deliver bold results with minimal prep.

Benefits of Marinating Steak: When and Why It Matters Why Marinate Steak

Marinades serve two key purposes:

1. Enhance the flavor of meat with herbs, spices, and acids.
2. Gently breaking down and tenderize firmer cuts.

Not all cuts need (or should) be marinated. I shy away from marinating a tender American Wagyu filet mignon or rich SRF Gold® ribeye, but many steaks benefit greatly from a marinade. For example, sirloins have a naturally firm bite and the right marinade transforms them into a highlight of steak night.

What Makes a Great Quick Steak Marinade

Before diving into recipes, let’s break down what makes a quick marinade work. The best ones don’t need a long list of ingredients, just the right balance of flavors. Below are the essential building blocks of a great quick marinade.

Basic Steak Marinade Ingredients

A solid quick marinade includes:

• Fat: Neutral vegetable oil, like canola.
• Acid: Citrus juice or vinegar
• Salt: Soy sauce, Worcestershire, kosher salt
• Aromatics: Garlic, herbs, spices, chilis

How Long to Marinate Steak

Quick tip: Even 30 minutes can make a difference

• Ideal range: 1 to 2 hours
• Overnight: Optional for deeper penetration or tougher cuts
  

Note: While overnight marinating enhances flavor, overly acidic marinades can make meat a little too soft.

Our Favorite Quick Steak Marinades

These chef-approved recipes are tried-and-true SRF favorites. All can be prepped in minutes and deliver bold, delicious results.

Simple Steak Marinade

This marinade is a riff on one my mom used for flank steak. It adds bright, aromatic depth to beef. My mom used dried rosemary, but I prefer fresh and it grows almost year round in my herb garden. Feel free to use ½ tablespoon of dried rosemary if fresh isn’t on hand. For an extra pop of flavor and presentation, add thin lemon slices to the marinade—and save a few to garnish the finished steak.

Ingredients

• ½ cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 teaspoon fresh rosemary
• 3 teaspoons fresh lemon juice
• 1½ tablespoon kosher salt
• 2 teaspoons black pepper

Instructions

1. Combine all ingredients in a bowl.
2. Transfer to a plastic bag or shallow container.
3. Add your preferred steak cut and marinate for at least 30 minutes and up to several hours.

Shop American Wagyu Steaks or USDA Choice & Prime Steaks to find the perfect cut for your next meal.

Skirt Steak Marinade

Skirt steak is the “go to” cut for the Rebholtz family and this is their favorite way to prepare it. Don’t let the short list of ingredients fool you. The savory and sweet elements combine with SRF outside skirt steak to create an unforgettable dish.

Ingredients

• 1 SRF Black® American Wagyu Skirt Steak
  
• ½ cup soy sauce
• ½ cup balsamic vinegar
• ¼ cup brown sugar
• 1 dash Worcestershire sauce
• Maple syrup, to taste

Instructions

1. Mix all ingredients. Place steak in a shallow dish or plastic bag and marinate for 1½ to 2 hours.
2. Grill over high heat, 2–3 minutes per side, until internal temp reaches 130°F.
3. Slice against the grain and serve.

Pro Tip: This sweet and savory marinade isn’t just great for skirt steak—it also pairs beautifully with flank, bavette, or flat iron. These thinner, quick-cooking cuts soak up flavor fast and are ideal for high-heat grilling.

Shop American Wagyu Skirt Steak

Beyond the Basics

Skirt steak is an ideal cut for fast marinades—it has a loose, thick grain that absorbs flavor quickly and cooks in minutes. When you want to build bold ethnic flavors like Latin and Korean, the skirt steak is an excellent choice. 

• How to Cook Skirt Steak 
• Carne Asada Skirt Steak Tacos 
• Korean-Inspired Wagyu Skirt Steak Tacos with Kimchi Slaw

Grilled Marinated Flat Iron Steak

The flat iron is the second most tender steak after the filet mignon and is richly marbled. The high amount of intramuscular fat makes this a good candidate for marinades. This recipe combines the classic ingredients of balsamic vinegar, Dijon mustard and Worcestershire for a kick of umani and acid. 

Ingredients

• 1 American Wagyu Flat Iron Steak
• ¼ cup olive oil
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 4 teaspoons Dijon mustard
• 2 garlic cloves, finely chopped
• 2 rosemary sprigs, chopped
• 1 tablespoon BBQ rub (like SRF BBQ Brisket Rub)

Instructions

1. Combine marinade ingredients and mix well.
2. Marinate steak in fridge for 1 hour.
3. Grill over high heat 4 to 5 minutes per side for medium rare (130°F). Let rest and slice.

Pro Tip: This bold, herb-forward marinade also works well with cuts like ribeye cap, sirloin, or Zabuton steak—especially if you’re aiming for that perfect balance of savory, tangy, and charred.

Shop American Wagyu Flat Iron

Beyond the Basics

Flat iron is flavorful and tender and soaks up marinade beautifully. More ways to enjoy:

• How to Cook Flat Iron Steak
• Miso Marinated Flat Iron with Soba Noodles
• Flat Iron Steak with Warm Garlic & Blue Cheese Sauce
• Herb-Basted Flat Iron with Smashed Golden Potatoes 

Spicy Mediterranean Tenderloin Marinade

This recipe uses SRF tenderloin pieces as the foundation for savory grilled kabobs. Add your favorite vegetables, like summer squash, cherry tomatoes, stone fruit, red onion, etc. to round out the meal.

Ingredients

• 2 packages SRF tenderloin pieces
• 2 bunches cilantro
• 1 bunch parsley, 1 bunch basil, 1 bunch chive
• 2 jalapeños, seeds removed
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1.5 teaspoon ground cumin
• 1.5 teaspoon ground coriander
• 2 teaspoon salt
• 2 teaspoon red pepper flakes
• ½ cup fresh lemon juice
• 2 cups extra virgin olive oil (divided)

Instructions

1. Blend all herbs and spices with 1 cup olive oil to make a thick sauce.
2. Divide the sauce in half: one for dipping, one for marinade.
3. Add remaining cup of oil to the marinade portion, blend again.
   
   

Pro Tip: This bright, spiced marinade shines with tenderloin and filet but also brings bold flavor to leaner cuts like sirloin, bavette, or tri-tip. Use it when you want herbaceous flavor with a kick.

Shop American Wagyu Tenderloin

Beyond the Basics

Try these creative tenderloin ideas:

• How to Cook a Filet Mignon
• Herb-Marinated Beef Tenderloin and Veggie Kebabs
• Tenderloin Lettuce Wraps with Quick Pickled Vegetables
• American Wagyu Tenderloin Kalbi Kebabs

Miso Marinated Flank Steak

Flank steak is great cut to marinate since it’s lean with a distinct grain that absorbs flavors. Be sure to cut it against the grain so you get the most tender bite. 

Ingredients

• 1 USDA Choice Flank Steak
• 2 tablespoons brown miso paste
• 2 teaspoons BBQ Rub
  
• 1 tablespoons soy sauce
  
• 2 tablespoon Mirin
  
• 1 tablespoon vegetable oil
  
• 1 tablespoon sesame oil
  
• 1 tablespoon honey
  

Instructions

1. Mix marinade ingredients and rub onto steak. Marinate for 1 hour.
   
2. Grill over medium-high heat, 4 to 5 minutes per side for medium rare.
3. Let rest, slice, and serve. 

Pro Tip: This umami-rich marinade is perfect for lean, grill-friendly cuts like flank, skirt, bavette, or hanger steak. Miso adds savory depth ideal for quick weeknight meals.

Shop USDA Choice Flank Steak

Beyond the Basics

Explore more flank steak ideas:

• How to Cook a Flank Steak
• Tequila Lime Flank Steak Tacos
• Grilled Flank Steak with Confetti Corn
• Flank Steak Crostini with Blue Cheese Sauce

Chimichurri-Marinated Picanha

The picanha is from the top sirloin and is sometimes called the top sirloin cap. This cut is rich with deep beef flavor and is prominently featured in Brazilian steakhouses. 

Ingredients

• 1 USDA Prime Picanha
• ½ cup Chimichurri seasoning (SRF x Just a Taste)
  
• ½ cup olive oil
  
• 1 tablespoon white wine vinegar

Instructions

1. Mix seasoning, oil, and vinegar. Rub half onto steak, reserve the rest.
   
2. Sear fat side down in skillet, then roast at 375°F for ~30 minutes.
   
3. Rest 10 minutes, slice against the grain, and serve with reserved chimichurri.
   
   

Pro Tip: While picanha is the star here, this zesty chimichurri also works on sirloin, tri-tip, or flat iron. Great for cuts with rich marbling and bold flavor.

Beyond the Basics

More picanha recipes and how-to’s:

• How to Cook the Perfect Picanha Steak
• Grilled Picanha
• Picanha Steak with Red Chimichurri and Grilled Vegetables
• Marinated Roast Picanha with Charred Scallion and Garlic Oil

Kimchi-Marinated Bavette

Bavette is a flavorful, tender butcher’s cut that soaks up marinades beautifully. This recipe pairs it with bold Korean-inspired flavors for a savory, umami-packed dish.

Ingredients

• 1 American Wagyu Bavette
  
• ½ Asian pear, chopped
  
• ½ cup kimchi
  
• ½ chopped onion
  
• 2 tablespoons ginger, chopped
  
• 3 garlic cloves
  
• 3 tablespoons soy sauce
  
• 2 tablespoons brown sugar
  
• 1 tablespoons sesame oil
  
• ½ teaspoon black pepper
  
  

Instructions

1. Blend all ingredients into a marinade.
   
2. Marinate steak in a sealed bag 4 hours to overnight.
   
3. Grill using hot/cool zone method to 120°F (medium-rare), then slice.

Pro Tip: This punchy, umami-packed marinade is tailor-made for bavette but also great on flank, skirt, or hanger steak. These thinner cuts love bold, fermented ingredients like kimchi and soy.

Shop American Wagyu Bavette

Beyond the Basics

Bavette has serious flavor and tender bite, especially with Korean-inspired marinades. More info and recipes:

• Meet the Butcher’s Cuts: Skirt, Flank & Flat Iron Steaks
• Miso Ginger Bavette Kebabs
• Bavette Steak Frites
• Bavette Kebabs with Herby Pickled Giardiniera

Best Cuts of Steak for Marinating

While our American Wagyu and USDA Prime and Choice steaks are all exceptional, certain cuts are especially well-suited to marinating:

• Skirt Steak
  
• Flat Iron Steak
  
• Bavette
  
• Flank Steak
  
• Picanha

Shop All American Wagyu Steaks

4 Tips for Grilling Marinated Steak Perfectly

1. Pat dry before grilling
2. Use two heat zones (hot and cool)
3. Let steak rest before slicing
4. Always slice against the grain

Quick Steak Marinade FAQs

Common Dietary Adjustments

Final Thoughts

We love a great steak seasoned with just salt and pepper, but marinades offer a delicious way to explore bold ingredients, global flavors, and new cooking styles. Whether grilling for guests or whipping up a last-minute dinner, these quick steak marinades help your Snake River Farms beef shine.

Want more inspiration? Browse our full collection of chef-tested steak recipes.

Author Bio

Dave Yasuda has worked with Snake River Farms for over 12 years, cooking virtually every product we sell. He has prepared SRF products for photoshoots, food festivals, company events, and customers. A skilled home cook, Dave has collaborated in the kitchen with award-winning chefs, recipe developers, and content creators to enhance his culinary skills. He has also been a featured guest on numerous food-centric podcasts, including Bon Appetit’s “Dinner SOS” hosted by Chris Morocco.