Argentine Steakhouse Marinade Recipe
Some recipes taste like home. This one takes me right back to the open skies of North Dakota, where every summer cookout came with the smell of something magical on the grill.
Essie’s Steak Marinade was originally born in a small-town steakhouse in my North Dakota homeland. The flavor was unmistakable—rich, tangy, savory, and deeply satisfying. Inspired by Argentine-style steak, it was the house specialty, and Essie herself (short for Esther) became something of a legend. Her marinade, with hints of garlic, vinegar, and herbs, turned every steak into an experience. Locals called it liquid gold.
But as the years went by, my life and travels took me far from that little steakhouse. I found myself craving that unmistakable flavor—but I couldn’t always get my hands on the real deal. So, I did what any homesick foodie would do: I got to work recreating it.
After plenty of trial, error, and taste tests, I came up with my own version of Essie’s Steak Marinade—one that captures the spirit of the original with a personal twist. It’s bold, balanced, and brings that nostalgic, flame-kissed flavor wherever I go.
Whether you’re grilling on the prairie or a city balcony, this marinade brings people together.
- Prep Time: 5
- Marinating Time: 2-24 hours
- Total Time: 0 hours
- Yield: 1 1/3 cup 1x
- Category: Sauces
- Cuisine: American
Ingredients
1/2 cup soy sauce (opt for lower sodium soy sauce)
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice (fresh is best)
2 tablespoons brown sugar
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 teaspoon smoked paprika (optional for extra depth)
Pinch of red pepper flakes (optional for heat)
Instructions
- Combine all ingredients in a medium bowl or mason jar. Whisk well or shake until fully blended.
- Pour over steak in a resealable bag or shallow dish. Marinate for at least 2 hours, or up to overnight for maximum flavor.
- Grill or sear steaks to your desired doneness. Let rest a few minutes before serving for juicy, flavorful results.
Notes
Tips:
- Best for ribeye, flank, skirt, or sirloin steaks. Can be used on pork, chicken, and portabella mushrooms too.
- Reserve a few tablespoons (before marinating!) to brush on during grilling.
- Make it your own: Want it sweeter? Add a touch more brown sugar. Spicier? Toss in extra red pepper flakes or a dash of hot sauce. This marinade is flexible and forgiving.
- Marinade magic: For tougher cuts like flank or skirt steak, marinate up to 24 hours for deep, flavorful tenderness. For premium cuts like ribeye, 2–4 hours is plenty to enhance flavor without overpowering.
- Grill pro tip: Pat your steak dry after marinating to get a great sear. You can brush a little reserved marinade on during grilling for added flavor.
- Leftover love: If you reserved some of the marinade before it touched raw meat, try drizzling it over roasted vegetables or mixing into a vinaigrette.
Storage Tip:
- Shake before each use as the oil and vinegar will naturally separate.
- Label the jar with the date if you’re prepping ahead.
- Mixture will last about 5 to 7 days in refrigerator if stored in an airtight container (like Mason jar). Since it contains vinegar, soy sauce, and lemon juice – app acidic preservative in nature – it holds up well.
💡 Do not reuse marinade that’s been in contact with raw meat unless it’s boiled first for food safety.
💙 Love this recipe? Save it, share it, and tag me when you try it! I’d be thrilled to see your version of Essy’s legendary steak marinade in action. Let’s keep the flavor—and the story—going!