A great balsamic steak marinade is all about balance: acidity to tenderize, a little sweetness to help caramelize, salt to season deeply, and aromatics to make the whole kitchen smell like a bistro. This version is built for weeknight steak dinners but also shines on the grill for backyard BBQ season.

The real trick is timing. Balsamic vinegar is flavorful and acidic—amazing for beef—but if you leave a delicate cut in it too long, you can get a slightly “cured” texture. The sweet spot is usually 2 to 8 hours, depending on the cut and thickness. Use this marinade for flank steak, hanger steak, skirt steak, sirloin, striploin, ribeye, or tri-tip—and I’ll show you exactly how.

Want an extra French touch? Use the same marinade as a base, then finish your steak with a quick pan sauce or pair it with a classic sauce like steak sauce entrecôte (warm herb butter emulsion) for a restaurant-level plate.

Why balsamic works so well with steak

Balsamic vinegar brings a deep, almost wine-like sweetness that plays beautifully with beef’s natural richness. When combined with oil, garlic, herbs, and a touch of mustard, you get:

Better tenderness on lean cuts (flank, hanger, skirt)
Deep seasoning that reaches beyond the surface
Better browning (especially on the grill or cast iron)
A marinade that doubles as a finishing drizzle (when reserved safely)

If you’re planning a steak night with sides, this marinade pairs perfectly with comforting pasta or crisp salads like farfalle pasta salad or something creamy like creamy mozzarella parmesan pasta.

Best cuts for this balsamic steak marinade

You can use this marinade on almost any steak, but here’s where it shines:

Flank steak / bavette: big flavor, benefits from 4–8 hours
Hanger steak (onglet): 2–6 hours is ideal
Skirt steak: thinner, so 1–4 hours max
Sirloin / striploin: 1–4 hours
Ribeye: doesn’t need tenderizing, but 30 minutes to 2 hours adds flavor

For more steak inspiration, you can also explore your steak-friendly recipes like steak sandwich or a bistro-style pairing with creamy mushroom sauce for steak.

How long to marinate steak (important)

The thinner the steak, the shorter the marination time.

Skirt steak (thin): 1–4 hours
Flank / hanger (medium): 2–8 hours
Thicker steaks (ribeye, striploin): 30 minutes–2 hours

If you only have time for a quick marinade, even 30 minutes at room temperature can improve flavor (but don’t leave raw meat out for long—keep it chilled if marinating more than 30 minutes).

Step-by-step: how to marinate steak with balsamic

1) Mix the marinade

Whisk everything until glossy and emulsified. The mustard helps bind the oil and vinegar so it coats the steak evenly.

2) Marinate properly

Use a zip-top bag or a shallow dish. Push out air in the bag so the steak is surrounded by marinade. Refrigerate.

3) Bring to temperature before cooking

Remove steak from the fridge about 20–30 minutes before cooking so it cooks evenly.

4) Pat dry for better sear

This is a big one: wipe off excess marinade (especially garlic bits) so the steak browns instead of steaming.

5) Cook hot and fast

Grill or cast iron pan works best. Then rest the steak.

6) Slice correctly

For flank/hanger/skirt: slice against the grain for tenderness.

If you want a sauce moment after slicing, balsamic steak is incredible with a French-style finishing sauce, or with something bold like how to make Roquefort sauce for steak.

Cooking methods

Cast iron / stovetop (best for winter steak nights)

Heat pan until very hot.
Add a small splash of oil.
Sear 2–4 minutes per side depending on thickness.
Rest 5–10 minutes.

Serve it with something cozy like spaghetti with meat sauce on a “comfort food weekend,” or go full bistro with sauces.

Grill / BBQ (best for summer)

Preheat grill to medium-high.
Grill 3–5 minutes per side for thinner cuts.
Use a thermometer for thicker steaks.
Rest, then slice.

Want a complete summer plate? Pair with a salad like fusilli pasta salad with sun-dried tomatoes or Greek pasta salad with creamy dressing.

Substitutions (easy swaps that still work)

No balsamic vinegar: use red wine vinegar + 1–2 tsp maple syrup (Canada-friendly) or honey
No Dijon mustard: use grainy mustard or even a small spoon of mayo (helps emulsify)
No Worcestershire: use soy sauce + a squeeze of lemon
No fresh garlic: 1/2 tsp garlic powder (better than skipping)
No fresh herbs: dried Italian seasoning works well
Prefer spicy: add chili flakes or a touch of your homemade harissa if you have it (or serve alongside something inspired by sauce sucrée-salée for sweet-salty vibes)

FAQ — Balsamic steak marinade

Can balsamic vinegar make steak mushy?

If you marinate too long, especially on thin cuts, yes. Keep skirt steak under 4 hours and flank/hanger under 8 hours for best texture.

Do I need to rinse the steak after marinating?

No. Just pat it dry. Rinsing removes seasoning and adds moisture.

Can I use this balsamic marinade for chicken?

Yes, it works great—just reduce marinating time to 30 minutes–6 hours. For more poultry ideas, see 5 easy chicken marinades.

Can I freeze steak in the marinade?

Yes. Add steak + marinade to a freezer bag and freeze flat. Thaw in the fridge overnight, then cook.

How do I know when steak is done?

For medium-rare, aim for around 130–135°F (54–57°C) after resting. Thicker steaks are easier with a thermometer.

What to serve with balsamic marinated steak (Suggested posts)

Balsamic Steak Marinade (Perfect for Grilling or Pan-Searing)

A great balsamic steak marinade is all about balance: acidity to tenderize, a little sweetness to help caramelize, salt to season deeply, and aromatics to make the whole kitchen smell like a bistro. This version is built for weeknight steak dinners but also shines on the grill for backyard BBQ season.

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Prep Time 15

Cooking Time 15

Category Marinade

Cuisine Worldwide

Portions 2 Portions

Calories 350 kcal

Ingredients

450 g / 1 lb flank steak or hanger steak, skirt steak, sirloin
60 ml / 1/4 cup balsamic vinegar
60 ml / 1/4 cup olive oil
15 ml / 1 tbsp Dijon mustard
15 ml / 1 tbsp Worcestershire sauce
15 ml / 1 tbsp soy sauce
15 ml / 1 tbsp maple syrup or honey
8 g / 1 1/2 tsp kosher salt
2 g / 1/2 tsp black pepper
6 g / 2 cloves garlic finely minced
2 g / 1 tsp dried oregano or Italian seasoning
Optional: 2–3 sprigs fresh rosemary or thyme

Instructions

In a bowl, whisk balsamic vinegar, olive oil, Dijon, Worcestershire, soy sauce, maple syrup/honey, salt, pepper, garlic, and oregano until combined.
Add steak to a zip-top bag or dish and pour in marinade. Coat well. Refrigerate:
Skirt steak: 1–4 hours
Flank/hanger: 2–8 hours
Ribeye/striploin: 30 minutes–2 hours
Remove steak from fridge 20–30 minutes before cooking. Pat dry to help it sear.
Cook on a hot grill or cast iron pan, 2–5 minutes per side depending on thickness and doneness preference.
Rest 5–10 minutes, then slice against the grain (especially for flank/hanger/skirt). Serve immediately.

Notes