Black Diamond-Style Steak Marinade for Grilling Recipe

by
Daniel Gritzer Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats's Editorial Process
Daniel Gritzer
updated Mar. 07, 2019
20170420-steak-marinades-black-diamond-vicky-wasik-6.jpg
Photograph: Vicky Wasik

Why It Works

  • Marinating is mostly a surface treatment, so even an hour is enough to get plenty of flavor onto the meat.
  • Salty ingredients in the marinade help the beef retain moisture during grilling.

Black Diamond steak is a type of pre-marinated steak sold by Tyson. This recipe re-creates those deep, dark, savory flavors with plenty of soy sauce, Worcestershire, balsamic vinegar, and onion and garlic powders.

Recipe Facts

4

(5)

Active: 10 mins
Total: 10 mins
Makes: 4 to 8 steaks

Rate & Comment

Ingredients

  • 1/4 cup plus 2 tablespoons (90ml) Worcestershire sauce
  • 1/4 cup plus 2 tablespoons (90ml) soy sauce
  • 2 tablespoons (30ml) balsamic vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Freshly ground black pepper
  • About 2 to 3 pounds (900g to 1.4kg) steak of your choice

Directions

  1. In a large zipper-lock bag, combine Worcestershire, soy sauce, balsamic vinegar, garlic powder, onion powder, and a generous grinding of black pepper.

  2. Add steak to bag, press out air, and seal. Refrigerate for at least 1 hour and up to 12 hours. When ready to cook, remove steak from marinade, blot dry with paper towels, and grill as desired.

This Recipe Appears In

More Serious Eats Recipes