Savory Citrus Herb Steak Marinade

Why This Savory Citrus Herb Steak Marinade Works

Once the steak sits in the marinade, the salty soy sauce and the acids from the orange juice, lemon juice, and vinegar start to work their way into the meat. Over a few hours, this loosens up some of the tight muscle fibers so the steak doesn’t tighten as much on the grill. The olive oil coats the outside of the steak, so when it hits the hot grates, the surface browns instead of drying out. That oil also carries the garlic, mustard, herbs, and spices into all the little cracks and edges.

During grilling, the outside of the steak browns quickly while the inside stays juicy, because the meat already has moisture and seasoning pulled inside from the long soak. As the steak rests at the end, the hot juices settle back into the center instead of running out on the cutting board. That rest time, plus the earlier marinade, is why the slices stay tender, moist, and evenly seasoned all the way through.

Mistakes To Avoid

Letting the steak sit in the marinade for days instead of just a few hours or overnight can make the outside mushy. The acid from the citrus and vinegar starts breaking down the surface too much, so the edges turn soft and pasty while the inside still feels firm.

Putting a cold steak straight from the fridge onto a hot grill often leads to uneven cooking. The outside can char before the center warms up, so the steak ends up with a burnt crust and a middle that is underdone or tight and chewy.

Grilling over very low heat keeps the steak on the grill for too long. The meat slowly dries out, the fat doesn’t sizzle and brown properly, and the steak comes off gray and a bit rubbery instead of juicy with a good sear.

Skipping the resting time after grilling sends the juices running all over the cutting board. The inside of the steak then turns noticeably drier and the slices look dull instead of moist.