Delicious Balsamic Brown Sugar Steak Marinade
If you find yourself craving the perfect juicy and tender charbroiled/grilled steak this balsamic brown sugar marinade is for you. This is the very best steak marinade (in my opinion), and I’m pretty sure you’ll love this delicious recipe.
The beauty of this sweet balsamic marinade for steak is that it is easy to make, helps tenderize the meat, and adds tons of flavor. All of the ingredients are things you probably already have in your pantry. Plus, a good marinade is sometimes much better than barbecue sauce.
📝First and Foremost: The Marinade Ingredients
I love that you can easily find these ingredients at your local grocery store if not already in your pantry.
- Balsamic vinegar – Provides the acidity needed to help tenderize the steak. Use a vinegar that you enjoy the taste of, just as you would choose a red wine to cook with. It’s the same principle.
- Low-sodium soy sauce – Adds a nice depth of flavor without adding too much saltiness. This will be your salt for the marinade. I prefer to salt the steak as I sit down to eat it if it needs it. I find that the soy sauce lends enough salt in the marinade that it doesn’t need more added.
- Worcestershire sauce – Helps break down the meat fibers, resulting in more tender meat while adding umami, or a level of ‘beefiness’ that is delicious and subtle.
- Olive oil or Avocado oil – Acts as the binding agent for your marinade.
- Brown sugar – Adds a touch of sweetness to balance all of the other ingredients. Use whatever you have on hand, but I normally use dark brown sugar versus golden brown sugar. Either will work fine.
- Garlic – If you don’t have any fresh garlic on hand, feel free to use ¼ teaspoon of dried garlic powder instead.
- Onion Powder – Provides bold flavor and aroma.
- Seedy mustard – Dijon mustard or spicy brown mustard are both great.
- Pepper – A basic for every marinade.
- Steaks of your choosing
Equipment Needed
- Measuring cups and spoons
- Gallon size zip top bag or shallow marinating container with leak-proof lid
- OPTIONAL BUT HIGHLY RECOMMENDED: For even MORE tenderness on your grilled steaks, using a manual meat tenderizer like the 48 Needle Jaccard Meat Tenderizer works WONDERS on tougher steaks, plus it’s super useful to use when marinating chicken, pork, or any other meat. I absolutely love this tenderizer!
For your convenience, a printable recipe card with measurements and nutritional values is available at the bottom of this page.
👩🍳How to Make Balsamic Brown Sugar Marinated Steaks
- Step One: Mix all ingredients into a shallow marinating container or a large zip-top bag.
- Step Two: Place the steaks in the marinade and marinate in the refrigerator for 30 minutes to 4-5 hours depending on the cut of meat or type used. The longer the better for infused flavor.
🛑NOTE: All excess marinade that the meat has soaked in will need to be discarded. - Step Three: Preheat the grill to approximately 350 – 375. *See notes
- Step Four: Grill each steak for approximately 4-5 minutes per side, depending on the thickness. (Cooking time varies by steak.)
- Step Five: Remove from the grill and let the steaks rest for a few minutes to redistribute the juices.
✅Why Marination Works
- Breaks Down Muscle Fibers – Acids like balsamic vinegar help gently break down proteins, making the meat more tender.
- Enhances Flavor Absorption – The marinade penetrates the surface, ensuring every bite is infused with deliciousness.
- Locks in Moisture – Oil and sugars (like brown sugar) create a protective barrier, keeping the steak juicy.
- Balances Bold Flavors – A mix of acidity, sweetness, and savory ingredients creates a well-rounded taste.
🥩 Marinade Timing Guide
The time needed to marinate the meat depends on the cut and thickness of the meat. Tougher cuts require longer marination for tenderization, while tender cuts need only a short soak to avoid altering their texture.
Quick Reference For General Marinating Times
| Steak Cut | Tenderness Level | Thickness | Marination Time |
|---|---|---|---|
| Flank Steak | Tough & Lean | 3/4″ to 1″ | 2 to 6 hours |
| Skirt Steak | Tough & Fibrous | 1/2″ to 3/4″ | 30 minutes to 4 hours |
| Hanger Steak | Moderately Tender | 3/4″ to 1″ | 1 to 4 hours |
| Top Round (London Broil) | Very Lean | 1″ to 1.5″ | 4 to 8 hours |
| Sirloin Steak | Moderately Tender | 1″ to 1.5″ | 30 minutes to 2 hours |
| Ribeye / New York Strip / Filet Mignon | Naturally Tender | 1″ to 1.5″ | 15 to 30 minutes (for flavor only, not tenderness) |
General Marinating Guidelines:
✅ Thin Cuts (1/2″ to 3/4″) – 30 minutes to 2 hours (absorbs flavors quickly).
✅ Medium Cuts (3/4″ to 1″) – 1 to 4 hours (enough time for deep flavor & slight tenderization).
✅ Thick Cuts (1″+, like London Broil) – 4 to 8 hours (needs longer to penetrate fibers).
✅ Overnight Marination? Only for very tough cuts like top round—anything else can become mushy.
🍽️ What To Serve With Marinated Steaks
Some great side dishes to serve with balsamic marinated steaks are:
Cool and Creamy: Creamy Cucumber Tomato Salad,
Sweet and Tangy: Easy Slow Cooker Pineapple Baked Beans
Traditional but Easy: Crock Pot baked potatoes.
For a Fun Dessert: Mint Brownies.
✨Variations On The Recipe
- Adding a little honey or a small amount of maple syrup for the brown sugar is nice if you prefer.
- Add some red pepper flakes for a little heat.
- Try melting some Whipped Brown Butter on top of the steaks before eating to add extra unctuousness.
Reader Questions
Never store or reuse previously used meat marinades. This is an unsafe food practice. Please just discard any used marinade.
Yes absolutely. Make the marinade the day before you want to use it. You can marinate the beef (or even chicken or pork!) anywhere between 30 minutes to up to 4-5 hours!
You can make the marinade in a huge batch and pour it into ice cube trays. Allow it to freeze, remove them, and then quickly transfer them into a freezer bag.
I love grilling steaks for an easy weeknight dinner and this balsamic brown sugar marinade can’t be beaten! If you try this recipe please give it a star rating on the recipe card below and leave a comment to let me know what you think.
I hope it is your new favorite steak recipe and main dish meal! Thanks for stopping by The Salty Pot today!
~Joanne
Balsamic Brown Sugar Marinade
Looking for a delicious marinade for your steaks or grilled beef bites? Look no further! This amazing marinade has all the right elements - sweet, salty, tangy, and when combined with unctuous beef flavors - it's a huge winner!
Ingredients
- 1/3 cup Balsamic vinegar
- 1/3 cup low sodium soy sauce
- dash Worcestershire sauce
- 1/4 cup Avocado oil
- 2 tbsp Brown sugar
- 2 tsp minced Garlic
- 1/2 tsp of Onion Powder
- 2 tsp Seedy mustard (see notes)
- as desired Pepper
Instructions
- Mix all ingredients into a shallow marinating container or a large Ziploc bag.
- Using the Jaccard 48 Knife Meat Tenderizer, tenderize the steaks both on front and back sides.
- Place the steaks in the marinade and marinate anywhere from 30 minutes to 4-5 hours. Please discard any used marinade after using it.
- Preheat the grill to approximately 350 - 375. *See notes
- Grill each steak approximately 4-5 minutes per side, depending on the thickness.
- Remove from the grill and let the steaks rest a few minutes to redistribute the juices.
- Serve and enjoy!
Notes
1. If you like a searing char on the outside of the steaks, start out with higher heat and sear over direct heat till you've achieved the desired sear/char. Turn down the heat and grill the rest of the way.
2. If you prefer not a lot of char/sear on the steaks, preheat the grill to only 350 with all burners going and grill according to your preferred doneness.
3. Grilling time will depend on your preference for doneness and the thickness fo the steaks.
4. The amount of mustard will also depend on your preferences. If you like a sharper, mustardy taste, then use what the recipe calls for. Use less if you want it tamer. ALWAYS taste as you go and adjust.
Nutrition Information:
Yield: 4 Serving Size: 4 tablespoonsAmount Per Serving: Calories: 65Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 742mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 2g
Nutritional data is only approximate. Calculations will depend on brands used.
1/4 what of avocado oil? Like, the oil from 1/4 of an avocado or just a tsp, maybe 1/4 cup?
Hi Jade! The recipe post has had a huge overhaul (I just changed themes!), so everything is updated with extra information. Thank you for pointing out that I missed adding the measurement (1/4 cup) in the recipe! Hope this helps.
I didn’t see a Note about the avocado oil.
Hi Paula – I’m not sure why I wanted to ‘note’ the avocado oil. This is my overall choice of oil to cook with. It has a nice high smoke point, a neutral flavor and if stored in a dark bottle, doesn’t go rancid as fast as other oils, I find. Thank you for bringing that to my attention, I’ve removed the note.