Sometimes the simplest recipes are the ones we end up loving the most, and this easy steak marinade is a perfect example. With just a handful of everyday ingredients, it transforms an ordinary cut of beef into something tender, juicy, and full of flavor — the kind of effortless kitchen magic we all appreciate on busy days.
Whether you’re grilling, pan‑searing, or firing up the barbecue, this quick marinade adds depth, savoriness, and that little touch of “special” without any fuss at all. It’s reliable, delicious, and wonderfully versatile… a true keeper for your recipe box.
I picked up some ungraded beef ribeye steaks at the grocery store at the weekend. There were three good sized steaks in the package. I have always been a little bit afraid to buy un-graded beef, but I thought I would take the chance as they were cheaper than Canadian graded beef. Canadian beef has gotten so expensive its almost impossible to afford these days. I see it in the shops and I think to myself, "Who is actually buying this stuff?" It's so, so expensive.
Anyways, there was three good sized ribeye steaks in the package, for $20 so I thought I would take the chance. They were each about 8 ounces in weight and 1 inch thick. I decided to cook one of them for Eileen and I and to freeze the rest as single steaks for another time. Three meals for two for $20 is a bargain in the long term.
I wanted to cook it in my Cuisinart Griddler electric grill and decided that marinating it first would ensure some tenderness and a good flavor. I found a great marinade recipe on Pinterest that was simple and easy to make. I only marinated it for about an hour which was enough time.
On the griddler it was cooked medium rare in 4 minutes. (It cooks from both sides.) I let it rest for 8 minutes or so and it was perfect. The steak was tender, juicy and delicious!! We both really enjoyed it.
I cut it in half crosswise through the middle and we enjoyed it with some baked sweet potato, roasted broccoli and I cooked Eileen some butter fried parsnips that she really enjoyed. This actually worked out to be a fairly economical and delicious meal!
INGREDIENTS NEEDED
TO MAKE
A SIMPLE STEAK MARINADE
I would think most of these would be store cupboard essentials.
- 2 rib eye steaks, each about 8 ounces in weight and 1-inch thick
- 1/4 cup (60ml) olive oil
- 3 TBS soy sauce
- 2 TBS Worcestershire sauce
- 1 TBS lemon juice
- 1 TBS soft, light brown sugar, packed
- 1 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1/2 TBS chopped fresh rosemary
INGREDIENTS NOTES
- You can use any kind of steak that is well suited to grilling. You can also use lamb or pork.
- I used extra virgin olive oil.
- Use a low sodium soy sauce. I used Kikkoman.
- Worcestershire Sauce gives this marinade unami.
- The brown sugar should hold it's shape when removed from the spoon if packed tightly.
- Use a good quality Dijon mustard. I do not recommend using regular mustard as it has too sharp a flavor.
- If you have already chopped garlic in the jar, use roughly 1 1/2 tsp of it.
- Strip the leaves from the rosemary and chop them fine. If you don't have fresh rosemary you can use dried. You will need roughly half of the amount as fresh and you will need to rub it between your hands to release the flavor.
HOW TO MAKE
A SIMPLE STEAK MARINADE
This is very quickly and easily put together. You can even make it up to 24 hours ahead of time if you wish.
- Whisk the oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, black pepper, paprika, and Dijon mustard together in a bowl until well combined, smooth and the sugar has dissolved. (I use my small wire whisk for this.)
- Peel the garlic, mince it, and stir it in along with the minced rosemary. (I tried to mince it really small as I didn't want large pieces in the marinade.)
- Place the steaks into a zip lock baggie large enough to hold them or into a shallow dish large enough to hold them. Pour the marinade over top. Turn them into the marinade to coat well. (You want the marinade to be able to coat the meat on all sides.)
- Place in the refrigerator and leave to marinate for 30 minutes up to 8 hours. (A longer marinating time will inject more flavor and make it more tender, but any longer than 8 hours and the texture of your meat may be compromised.)
- At the end of the marinate time, remove the steaks, allowing any excess marinade to drip off. (You don't want the steak to be swimming in marinade or it will steam rather than grill/fry.)
- Grill or sear in a hot skillet to your desired doneness. (It took four minutes to get to medium rare in my griddler pan as it was being cooked from both sides. The thickness of your steak will also determine how long it will take to cook.)
- Leave to rest for 5 to 10 minutes before serving.
HINTS AND TIPS FOR THE BEST RESULTS
Follow my handy hints and tips for the best results.
This helps the marinade cling properly and ensures better browning once it hits the pan or grill .
🌟 Don’t over‑marinate
Because the marinade contains lemon juice and Worcestershire, too much time can make the surface mushy rather than tender. Stick to 30 minutes–8 hours for the best texture .
🌟Turn the steak to coat it well
Make sure every surface gets contact with the marinade for even flavor distribution .
🌟Bring the steak closer to room temperature before cooking
Letting it rest out of the fridge for 20–30 minutes helps it cook evenly and promotes a better sear .
🌟 Let excess marinade drip off
Too much liquid in the pan will steam the steak instead of searing it. A quick shake before cooking gives you that gorgeous crust .
🌟Use a very hot pan or grill
High heat caramelizes the sugars and seasonings, giving you that deep, steakhouse-style crust the recipe promises .
🌟 Rest the steak before slicing
A 5–10 minute rest keeps the juices inside the meat instead of running onto the plate, making every bite more tender and flavorful .
🌟Match marinating time to the cut
Tender cuts (like ribeye or strip) need less time; leaner or tougher cuts (like flank or skirt) benefit from the longer end of the range .
🌟Set aside some marinade if you want extra sauce
If you’d like a drizzle for serving, reserve a portion before adding the raw meat. Don’t reuse marinade unless it’s boiled thoroughly .
🌟 Prep the marinade ahead
You can mix the marinade 2–3 days in advance and keep it refrigerated — a great time-saver for busy days .
FREQUENTLY ASKED QUESTIONS
CAN THIS MARINADE BE USED ON ANY CUT OF STEAK?
Yes, you can use it on any cut of steak, but also on lamb or pork. Obviously if you choose a cut of steak that is more suited to braising, I cannot guarantee that it will be tender. It works best with ribeye, sirloin, New York strip, flank steak, and skirt steak.
HOW LONG SHOULD I MARINATE THE STEAK?
Just 30 minutes will give you a flavor boost, but obviously the longer you marinate it the more flavor will be injected. Do not marinate it for any longer than 8 hours however, or the texture of the meat could be compromised.
SHOULD I POKE HOLES INTO THE STEAK BEFORE MARINATING?
No, it is not necessary. In fact, I highly recommend that you do not. The marinade and resting time should ensure your steak is done perfectly.
WHICH IS BETTER, GRILL OR SEAR?
Both are delicious ways of cooking your marinated steak. It all depends on what kind of result you are looking for. Today I cooked our steak in my Cusinart Griddler. The sugar in the marinade promises a nice dark brown crust either way.
CAN THE MARINADE BE SAVED AND USED AGAIN?
For health safety reasons it is not recommended that you reuse any kind of marinade that has been used to marinate meats or poultry. If you wish to have some for dipping, I suggest you save some prior to adding the meat, or make up some fresh for dipping just prior to serving your cooked meat.
A FEW OTHER RECIPES HELP ENHANCE YOUR STEAKS
AND OTHER MEATS
Steak is a real treat around here, especially with the price of beef these days. I like to treat it with special care. Here are a few more meat enhancing recipes for you to enjoy!
PRAIRIE DUST SPICE MIX - A simple, homespun seasoning that turns an ordinary cut of meat into something downright irresistible. A rustic blend of paprika, black pepper, sea salt, garlic, onion, and just a whisper of cayenne, turmeric, and coriander, it brings a gentle warmth and depth without ever overpowering the natural flavor of your steak. It’s sugar‑free, beautifully balanced, and wonderfully versatile — the sort of pantry staple you’ll reach for again and again. Whether you’re grilling, pan‑searing, or roasting, a sprinkle of this savory prairie-inspired dust adds that perfect touch of Western charm to every bite.
WHISKEY PEPPERCORN SAUCE - The kind of rich, velvety pan sauce that makes a simple steak feel like a restaurant‑worthy indulgence. Built on softened shallots and garlic gently sweated down for sweetness , it’s lifted with a splash of whiskey that bubbles up into a gorgeous aroma and deep, warming flavor. Reduced beef stock gives the sauce body and savory depth, while butter and cream whisk in to create that luxurious, silky finish . The mixed peppercorns bring just the right amount of heat and bite — bold enough to stand up to a good steak, but beautifully balanced so nothing overwhelms. It’s indulgent, comforting, and wonderfully romantic… the perfect finishing touch for a steak dinner for two.
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Yield: Makes 4 servings
A Simple Steak Marinade
Prep time: 10 MinCook time: 8 HourInactive time: 10 MinTotal time: 8 H & 20 M
Quite simply delicious. Tender, juicy and flavor-filled steaks every time. This recipe can very easily be halved.
Ingredients
- 2 rib eye steaks, each about 8 ounces in weight and 1-inch thick
- 1/4 cup (60ml) olive oil
- 3 TBS soy sauce
- 2 TBS Worcestershire sauce
- 1 TBS lemon juice
- 1 TBS soft, light brown sugar, packed
- 1 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1/2 TBS chopped fresh rosemary
Instructions
- Whisk the oil, soy sauce, lemon juice, Worcestershire sauce, brown sugar, black pepper, paprika, and Dijon mustard together in a bowl until well combined, smooth and the sugar has dissolved.
- Peel the garlic, mince it, and stir it in along with the minced rosemary.
- Place the steaks into a zip lock baggie large enough to hold them or into a shallow dish large enough to hold them. Pour the marinade over top. Turn them into the marinade to coat well.
- Place in the refrigerator and leave to marinate for 30 minutes up to 8 hours. (Any longer and the texture of your meat may be compromised.)
- At the end of the marinate time, remove the steaks, allowing any excess marinade to drip off.
- Grill or sear in a hot skillet to your desired doneness.
- Leave to rest for 5 to 10 minutes before serving.
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If you love easy, flavor‑packed comfort food, these Black Bean & Corn Enchiladas are about to become a favorite. I didn’t grow up eating Mexican or Tex‑Mex dishes — in fact, they were almost unheard of where I lived — but once I discovered them as a young woman, I was hooked on their bold, vibrant flavors.
This vegetarian version is exactly the kind of simple, satisfying meal I adore: a hearty mix of black beans, sweet corn, green chili, cheese, and a splash of enchilada sauce, all wrapped up snugly in soft tortillas and baked until melty and delicious.
What makes this recipe extra special is the homemade enchilada sauce — quick to whisk together, deeply flavorful, and so good you may never reach for the jarred kind again . Everything comes together in a jiffy, making this the perfect weeknight dinner or cozy weekend bake. Serve with your favorite toppings — avocado, sour cream, tomatoes, or spring onions — and you’ve got a colorful, comforting meal that everyone will enjoy!
These really are very quick and easy to make, and very delicious despite there not being any meat in them. I think you best prepare to fall in love, especially with the sauce. It's the best!
INGREDIENTS NEEDED
TO MAKE
BLACK BEAN & CORN ENCHILADAS
There is nothing too out of the ordinary to use in these. Most are store cupboard ingredients. Simple ingredients put together in a very delicious way.
- 1 (15 oz/400g) tin of black beans, drained and rinsed
- 1 (11 oz/198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
- 1 green chili, trimmed, deseeded, and finely chopped
- 2 cups (240g) grated Monterey Jack cheese
- 2 cups (480ml) enchilada sauce (see recipe notes)
- 8 flour tortillas (6 to 7 inches in diameter)
INGREDIENTS NOTES
- I use organic black beans that I buy in the health section of the grocery store, but ordinary tinned black beans work well. If you can't get black beans you could use pinto beans.
- No tinned corn? Use fresh or frozen. You will need to add some chopped onions and peppers in that case.
- If you don't have a fresh green jalapeno chili, you can use tinned roasted and chopped chilis in their place.
- If you cannot find Monterey Jack cheese, feel free to use a medium white cheddar cheese.
- I like to make my own enchilada sauce. It's easy to make and is delicious.
- Just buy your favorite brand of flour tortilla. You can use corn tortillas in place of the wheat flour ones if you wish or a mix of the two.
HOW TO MAKE
BLACK BEAN & CORN ENCHILADAS
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 13 by 9 inch glass baking dish which you have lightly buttered. (Buttering keeps everything from sticking and makes for an easier clean up. Alternately you can spray with a non-stick cooking spray.)
- Pour 1/2 cup (120ml) of the enchilada sauce onto the bottom of the dish and spread it out. (This helps to keep the filled tortillas moist and keeps them from drying out.)
- Mix together the beans, corn, green chili, 1 cup (120g) of the cheese and 1/4 cup (60ml) of the enchilada sauce in a bowl. (I use a spoon for this. Makes it easier to fill the tortillas.)
- Spoon 1/8th (1/2 cup) of the bean mixture down the center of each tortilla. Roll up tightly and place, seam-side down into the dish. (Don't be tempted to overfill them or they will be hard to roll and may fly apart when baking.)
- Spoon the remaining enchilada sauce over top and sprinkle the remaining cheese over all.
- Butter a sheet of aluminum foil and cover the dish (butter side down) with this, sealing it tightly. (Buttering the foil keeps it from sticking to the cheese.)
- Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thoroughly. Let stand a few minutes prior to serving.
HINTS AND TIPS FOR SUCCESS
WHEN MAKING BLACK BEAN & CORN ENCHILADAS
1. Warm the tortillas so they roll without cracking
Tortillas are widely available and used for wraps, including corn and wheat varieties . Warming them briefly (microwave or dry skillet) makes them pliable and prevents splitting when you roll the filling inside.
2. Don’t skip the sauce on the bottom of the dish
Spreading ½ cup of enchilada sauce in the baking dish before adding the rolled tortillas keeps the bottoms soft and prevents sticking or drying out .
3. Mix a little sauce into the filling for extra moisture
Add a splash of enchilada sauce along with the beans, corn, chili, and cheese . This small step ensures the inside stays creamy and never dry.
4. Roll tightly for neat, compact enchiladas
Don't be tempted to overfill them. Spoon ½ cup of filling down the center of each tortilla and roll tightly before placing seam‑side down. A snug roll helps them hold their shape and bake evenly.
5. Cover with buttered foil for perfect melt and moisture
Butter the foil and place it butter‑side down over the dish before baking . This prevents sticking and keeps the cheese beautifully melty without drying out the tortillas.
6. Let them rest before serving
Allowing the enchiladas to stand for a few minutes after baking helps the filling settle and makes them easier to lift from the dish without tearing.
7. Make a homemade enchilada sauce for best flavor
Jarred sauce is available in a lot of places, but I prefer my homemade version and have included the recipe in the notes because it’s easy, delicious, and freezes well when doubled.
8. Prep the sauce ingredients before starting
For the enchilada sauce, assemble all ingredients beforehand because it comes together quickly . This really makes for stress‑free cooking.
9. Cook the spices until fragrant for deeper flavor
If making the sauce, whisk the dry spices into the oil and cook until fragrant and deep in color . This blooming step is key to a rich, restaurant‑quality sauce.
10. Add fresh toppings for brightness and texture
I suggest lettuce, tomatoes, avocado, sour cream, spring onions, or salsa for serving . These fresh elements balance the warm, cheesy filling beautifully.
FREQUENTLY ASKED QUESTIONS
CAN I USE CORN TORTILLAS INSTEAD OF FLOUR TORTILLAS?
Yes — corn tortillas will work just fine. The recipe notes that both wheat and corn tortillas are commonly available and used for wraps . If using corn, warm them briefly so they roll without cracking.
CAN I MAKE THIS RECIPE SPICIER OR MILDER?
Definitely. The recipe uses one finely chopped green chili , but you can adjust the heat by adding more chili, using jalapeños (I often roast my own), or omitting the chili entirely for a milder dish.
CAN I USE CANNED ENCHILADA SAUCE INSTEAD OF HOMEMADE?
Yes. I prefer to use homemade myself, but I have also never lived where readymade was available. Jarred enchilada sauce is perfectly acceptable and commonly used.
IS THIS RECIPE VEGETARIAN?
Yes — it’s a fully vegetarian dish made with black beans, corn, chili, cheese, and enchilada sauce. Also be sure if you make your own sauce, you use vegetable stock.
CAN I MAKE THESE AHEAD OF TIME?
Yes. Assemble the enchiladas, cover tightly (as the recipe instructs using buttered foil) , and refrigerate. Bake when ready, adding a few extra minutes if chilled.
CAN THESE BE FROZEN?
Yes. The filling and tortillas freeze well. You can also freeze extra homemade enchilada sauce — the recipe specifically mentions it freezes beautifully when doubled
WHAT TOPPINGS GO WELL WITH THESE?
We like to use lettuce, tomatoes, avocado, sour cream, spring onions, or salsa for serving.
WHAT CAN I DO TO PREVENT MY TORTILLAS FROM CRACKING WHEN ROLLING?
Warm them briefly in a dry pan or microwave. This softens the tortillas and helps them roll tightly without splitting.
HOW CAN I KEEP MY ENCHILADAS FROM DRYING OUT?
Make sure to:
Spread sauce on the bottom of the dish
Cover tightly with buttered foil before baking Both steps help keep everything moist and melty.
A FEW MORE ENCHILADA RECIPES TO ENJOY
We love Mexican flavors, especially enchiladas. Here are a few more that we love!
GREEN CHILI TURKEY ENCHILADAS - Everything we crave in a comforting Tex‑Mex bake — creamy, gently spicy, cheesy, and absolutely irresistible. They start with tender shredded leftover turkey, sautéed with onion and minced jalapeños until soft and fragrant, then seasoned with a flavorful mix of Mexican seasoning, garlic, paprika, chili powder, and cumin for that deep, savory warmth your kitchen fills with as it cooks. Soft flour tortillas are wrapped around a luscious filling, tucked into a dish lined with green enchilada sauce, then smothered with more sauce and plenty of grated Jack cheese before baking to golden, bubbling perfection. A fabulous way to turn leftover turkey into something special — cozy, creamy, and deeply satisfying.
CHEESE ENCHILADAS - Simple, comforting Tex‑Mex cooking — creamy, melty, gently spicy, and wonderfully satisfying. This is the kind of dish that proves you don’t need a long ingredient list to create something truly delicious. A rich, indulgent filling of cream cheese, sour cream, sharp cheddar, minced onion, and soft green chilies is mixed together until lush and velvety , then rolled snugly into warm flour tortillas. Once nestled into the baking dish, the enchiladas are generously blanketed with red enchilada sauce and baked until hot and bubbling . A final flourish of melted cheese on top creates that irresistible golden layer you can’t help but dive into the moment it leaves the oven. Cozy, creamy, budget‑friendly, and joyfully simple, these Cheese Enchiladas are proof that the most comforting meals are often the easiest ones to make.
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Yield: Serves 4
Black Bean & Corn Enchiladas
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
A delicious vegetarian option to the meat filled alternative. Prep time doesn't reflect the time needed to make your own from scratch enchilada sauce.
Ingredients
- 1 (15 oz/400g) tin of black beans, drained and rinsed
- 1 (11 oz/198g) tin of sweet corn with onions and peppers, drained (11 oz tin)
- 1 green chili, trimmed, deseeded, and finely chopped
- 2 cups (240g) grated Monterey Jack cheese
- 2 cups (480ml) enchilada sauce (see recipe notes)
- 8 flour tortillas (6 to 7 inches in diameter)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 13 by 9 inch glass baking dish which you have lightly buttered.
- Pour 1/2 cup (120ml) of the enchilada sauce onto the bottom of the dish and spread it out.
- Mix together the beans, corn, green chili, 1 cup (120g) of the cheese and 1/4 cup (60ml) of the enchilada sauce in a bowl.
- Spoon 1/8th (1/2 cup) of the bean mixture down the centre of each tortilla. Roll up tightly and place, seam-side down into the dish.
- Spoon the remaining enchilada sauce over top and sprinkle the remaining cheese over all.
- Butter a sheet of aluminum foil and cover the dish (butter side down) with this, sealing it tightly.
- Bake for 30 to 35 minutes until heated through completely and the cheese in the filling has melted thoroughly. Let stand a few minutes prior to serving.
Notes
MAKE YOUR OWN ENCHILADA SAUCE (makes 2 cups)
This is a delicious enchilada sauce. You will never want to use store bought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly.
3 TBS light olive oil
3 TBS flour (whole wheat works well, as does a gluten free flour blend)
1 TBS ground mild chili powder (North American style)
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp dried oregano, rubbed
1/4 tsp salt
pinch ground cinnamon
2 TBS tomato puree (tomato paste)
2 cups (480ml) hot vegetable stock
1 tsp apple cider vinegar
freshly ground black pepper to taste
Whisk together the dry ingredients until well combined. Heat the olive oil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for several minutes, until quite fragrant and deep in colour. Whisk in the tomato puree and then slowly whisk in the vegetable stock. Bring to the boil, whisking constantly. Reduce to low and simmer for about 7 or 8 minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust seasoning with salt and freshly ground black pepper to taste.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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