Keto steak marinade is the perfect low-carb boost of flavor that goes great with any cut of beef. With bold flavors like garlic, onion, red wine vinegar, Worchestershire, and seasonings you cannot go wrong with this homemade keto-friendly marinade. This easy recipe is a great base and the only steak marinade recipe you will ever need. It is fantastic as is without any tweaks or changes and the amount it makes is perfect for 1 pound of beef steak. However, if you do wish to make more, create a spicy, or paleo marinade, I suggest some small changes below that you will love also and all are listed below.
The key to making a keto marinade that has all the essential seasonings, an oil, and an acid, is making sure that no added sugars are in the recipe. With this low-carb recipe, you will not need a steak sauce since all the flavor will already be in and on the beef. Many marinade recipes include balsamic vinegar which is NOT keto-approved; it has too many carbs. Balsamic vinegar has 10 calories and 2 net carbs per tablespoon versus red wine vinegar which has 28 calories and 0 carbs per tablespoon. This recipe stays true to being keto-friendly by using red wine vinegar as the acid element in the marinade and has no balsamic vinegar.
Ingredients for Homemade Keto Steak Marinade
Most of the ingredients for this recipe are likely already in your pantry. For this steak marinade, you will need olive oil, coconut aminos, red wine vinegar, Worcestershire sauce, minced onions, seasoned salt, and black pepper. A few other items may be the only things to add to your grocery list that include fresh parsley, garlic, and Kinder’s buttery steakhouse rub. All of these ingredients make for the best keto steak marinade ever.
How to Make Keto Steak Marinade
Start by finely chopping the parsley and mincing the fresh garlic. To this, you will add the remaining ingredients to a shakeable container or bowl large enough to whisk vigorously without it spilling over. To a mason jar add all the ingredients for the marinade. Make sure the lid is on tight and shake. If you do not have a mason jar with a lid, you can whisk all the ingredients in a pourable mixing bowl or large pyrex measuring cup.
In a baking dish with at least a 2-inch depth, add the meat you will be marinading. Pour the marinade over the chosen type of meat. Sprinkle with additional rub and parsley. Cover, refrigerate, and marinate for up to 8 hours. I would not do any longer than 8 hours due to the salt and acidic nature of this marinade. Any longer and it will break down the meat structures too far. Cook meat as desired once ready.
See below my recommendations on marinade times by cut of meat.
Storing Unused Steak Marinade
You can make larger batches of marinade for more than 1 pound of meat by multiplying as needed. You can also make extras as this marinade will store in a refrigerator for up to 2 weeks in an air-tight container. The olive oil may set and harden a bit in the cool temperature but simply let the container come to room temperature, shake, and pour.
*NEVER REUSE MARINADE – ONCE IT’S TOUCHED RAW MEAT IT NEEDS TO BE DISPOSED OF
Spicy Steak Marinade Recipe Ideas
If you prefer a spicy marinade for your meat, you can add to this recipe to give it some kick. For a keto steak marinade that is hot and spicy, make the following additions to the basic recipe that is listed below –
- add 1/4 tsp cayenne pepper
- add 1/2 tsp crushed red pepper
Paleo Steak Marinade Recipe Ideas
If you prefer a paleo marinade for your meat, you can adjust this recipe to meet your dietary needs. The rub in this recipe has dairy in it, so you can eliminate that for a paleo-friendly steak marinade. Simply omit the Kinder’s Buttery Steakhouse Rub. Instead, make a quick homemade rub blend by combining the following and mixing together-
- 2 TB kosher salt
- 1 TB black pepper
- 1 TB paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp chili pepper
- 1/2 tsp turmeric
Recommended Cuts of Meat
This keto steak marinade recipe works with just about any cut of meat. I recommend it with the following cuts of beef and the time to marinade may vary a little. Some cuts of steak I do not recommend marinating; such as filet mignon, T-bone, porterhouse, or tenderloins. But this keto steak marinade is great for flap steak, flank, skirt, tri-tip roasts, flat irons, rib-eyes, and more. For more information, check out the best steaks to make with this keto steak marinade and how long you should marinate them for as listed below:
Small Pieces of Steak/Beef = 30 minutes – 1 hour maximum marinade time
Cut Steak for Kabobs
Cut Steak for Fajitas
Juicy and Tender Cuts of Steak/Beef = 30 minutes – 3 hours maximum marinade time
Tougher Cuts of Steak/Beef = 4 – 8 hours maximum marinade time
Flat Iron / Butcher’s Steak
How Do I Grill A Keto Steak?
There is no difference between a keto steak versus grilling any other steak. The key is how you cook any beef to ensure it is at the right temperature and for the right amount of time to get rare, medium, or well. TIP – always bring your steaks to room temperature before cooking them. Always! This and other Mistakes to Avoid When Cooking Steaks are important to know.
Also, most people who grill are not aware of how important it is to know when to grill with the lid open or when to grill with the lid closed. Trust me – it matters! For all, you need to know on that subject, check out my popular article GRILLING WITH THE LID ON OR OFF – ALL YOU NEED TO KNOW.
PIN FOR SAFEKEEPING & SHARING!
Product Recommendations for this Recipe:
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Keto Steak Marinade
- 1 garlic clove minced
- 2 TB minced fresh parsley reserve 1 to sprinkle on top at the end
- 1/3 C olive oil
- 2 TB coconut aminos
- 1/4 C red wine vinegar
- 1 TB Worcestershire sauce
- 1 TB minced onion
- 1/2 TB seasoned salt
- 1 tsp black pepper
- 3 TB Kinder's Buttery Steakhouse rub 1 for the marinade and reserve 2 to sprinkle on top at the end
** This marinade makes enough for 1 pound of steak.
- Chop the garlic and mince the parsley.
- To 2-Cup or larger mason jar add the garlic and 1 TB of the parsley. (see notes about about using a mixing bowl instead)
- Add the remaining ingredients including only 1 TB of the Kinder's rub mixture. Tighten the lid on the mason jar and give it a good shake for about 15 second to combine thoroughly.
- In a baking dish with at least a 2-inch depth, add 1 pound of meat you want to marinade. Pour the marinade over the meat. Sprinkle with 1 TB of the rub and the parsley. Let the marinade do what it needs - flipping it half way through the time and adding 1 TB of the rub on the second side of the meat.
- See above my recommendations on marinade times by cut of meat. Also information on grilling in a lnk above.
- You can make larger batches of marinade for more than 1 pound of meat by multiplying as needed. You can also make extras as this marinade will store in a refrigerator for up to 2 weeks in an air-tight container. The olive oil may set and harden a bit in the cool temperature but simply let the container come to room temperature, shake, and pour.
|Amount per serving|
|% Daily Value*|
|Total Fat 6.7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 1.4g||1%|
|Dietary Fiber 0.1g||0%|
|Total Sugars 0.7g|
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