Garlic-Thyme Steak Marinade
Ingredients icon 8 Ingredients
Servings icon Makes 1/2 cup marinade
Time icon


  • 2 pounds beef Flank or Skirt Steak or 2 pounds Top Round Steaks, cut 1-inch thick

  • Salt and pepper

  • 1/4 cup vegetable or olive oil

  • 3 tablespoons red wine vinegar

  • 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme leaves

  • 2 tablespoons sweet or smoked paprika

  • 3 cloves garlic, minced

  • 1/4 teaspoon ground red pepper


  1. Combine Marinade ingredients in medium bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill

    according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. [Grill top round steaks to medium rare (145°F) doneness.]

  3. Serve half of steak(s) immediately, as desired. Cover and refrigerate remaining steak(s) for later use. Before serving, carve steak(s) into thin slices; season with salt and pepper, as desired.

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