Barefoot Contessa Marinated Steak

LAST UPDATED: Oct 01, 2020 | PUBLISHED: Sep 06, 2013 | By:

This steak marinade recipe inspired by a classic from Barefoot Contessa results in a perfectly marinated steak that just can’t be beat! Bursting with big, juicy flavor, this is the best steak marinade recipe we’ve ever used!

A white plate with marinated steak, first one sliced.

Sometimes you try a recipe and it’s love at first sight. Others might have elements that you love, but it’s just not what you hoped for.

The first time I made Ina Garten’s mustard-marinated flank steak, I fell in love with the flavor. However, I always thought flank steak was best suited for things like tacos… and well, I still think that. In fact, check out my steak taco recipe for the BEST way to use flank steak!

We enjoy steak in our house and I’m always finding new ways to incorporate this protein into our dinners. You’ve got to try my carne asada steak and steak sliders, too!

A recipe book with a text overlay

So while I might not have loved the overall result of our first attempt, I knew we needed to try again! Flank steak is just a little tougher cut, and it felt like this truly great marinade was wasted on a not-so-great steak when we first tried this recipe.

Luckily, I was determined to find the best way to use this flavor combination! When we had family and friends over soon after, and I gave Ina Garten’s mustard-marinade a try with some top sirloin. Luckily, it was everything I’d hoped it would be and more!

The steak was practically melting in my mouth and it was just packed with flavor. Plus, this mustard-marinated steak recipe is perfect for entertaining because the majority of the flavor comes from marinating the steaks and then a 10 minutes hands-on cook time.

Marinated steak on a white plate with sliced bread and asparagus.

Why You’ll Love this Recipe

What does mustard do for steak? Well, you might be surprised! That tangy flavor from mustard does an incredible number in a steak marinade. It not only creates a delicious zesty flavor, it also does a brilliant job of tenderizing your meat.

You might be wondering if the mustard flavor is strong, but I promise it doesn’t overwhelm this dish! Even if you’re not a fan of mustard, you’ll be surprised at the perfect tang it adds here.

I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!

A grilled steak with a side of asparagus on a white plate.

Barefoot Contessa Steak Marinade Ingredients

  • Top Sirloin Steak – The higher quality cuts will give you a more tender, flavorful steak. 
  • Dry White Wine – I used Sauvignon Blanc, but you can use what you have on hand.
  • Olive Oil – Pick a high quality olive oil for best flavor.
  • Stone Ground Mustard – Might also be labelled as “whole grain mustard”
  • Pepper – Freshly cracked is great.
  • Shallots – In the onion family, but even more flavorful. They make this marinated steak stand above the rest.
  • Garlic  – You can use fresh cloves or minced purchased in a jar in your grocer’s produce section. It’s a nice shortcut, without a compromise in flavor.
  • Tarragon Leaves – Fresh tarragon adds a lot of flavor to this recipe.
A dish with raw steak, bowl of steak marinade recipe to the side.

How To Make The Best Steak on the Grill

  1. Place the steaks, scored in a crisscross pattern, in a glass or porcelain baking dish.
  2. Whisk together white wine, olive oil, mustard and pepper and then stir in shallots and garlic. Pour the mixture over the steak, covering it. The steak marinade in a white bowlBarefoot Contessa's marinated steak before grilling
  3. Scatter tarragon on top of steak. Fresh tarragon on top of the marinatng steak
  4. Cover the dish and allow to marinate overnight or at least two hours in the refrigerator.
  5. Remove the dish from the refrigerator a half hour before serving.
  6. Heat grill to medium-high. Sprinkle steaks with cracked pepper and grill five minutes each side.
  7. Place steak on a clean platter and cover with aluminum foil and allow to rest 5-10 minutes. As the steak will continue to cook, resting for 5 will be rare, 10 well done; you can slice for a quick peek.

Why Marinate Steak?

Marinating meats is a really easy way to add flavor and aroma to your finished dish, as well as helping to tenderize the meat before cooking.

It helps to caramelize the natural sugars in the meat when you grill it, and it’s a great way to elevate a steak dinner.

A white plate with marinated steak, first one sliced.

What’s The Best Wine To Marinate Steak?

It’s best to use a dry white wine in this recipe, and something with a good amount of acidity as this helps to break down the proteins and tenderize the steak.

I used a sauvignon blanc which works beautifully here, but a Pinot Gris, Semillon or Pinot Blanc would all work well. It doesn’t need to be an expensive wine, an everyday drinker will be perfect.

Stay away from sweet wine wines if possible.

A white tray with grilled marinated steak.

How Long Can You Marinate Steak?

This steak should be marinated in the fridge for at least two hours. This will give the meat time to react to the marinade, start to tenderize and take on those flavors.

If I’m being organized, I like to prep the steak the night before so that I don’t have to think about it and just pop it on the grill when ready to serve. If you cover the marinating steak with plastic wrap, it will keep safely for up to four days in the fridge.

A grilled steak with a side of asparagus on a white plate.

Tips

  • When the steak is marinating, cover the dish with plastic wrap to allow it to soak up all of those flavors.
  • Be sure to bring the steak out of the refrigerator half an hour before cooking. This allows it to come closer to room temperature before you grill, as a cold steak won’t cook as evenly.
  • Resting a steak before slicing it is very important. By letting it rest, the moisture from the steak is re-absorbed and it will be tender and juicy. Cutting it too early will result in all the juices escaping the steak.
  • Be sure to throw away any remaining marinade after placing your steak on the grill to cook.
  • Avoid marinating in a metal bowl or pan, which can cause a chemical reaction with the ingredients. Choose a plastic ziploc bag or glass or plastic bowls for your marinating purposes.
A white plate with marinated steak, first one sliced.

Best Side Dishes for Steak

This mustard marinated steak pairs well with a caramelized shallot mashed potato, and candied carrots! Need a few other ideas?

If you try this marinated steak recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!

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More Steak Recipes You’ll Love

Amazing steak marinade recipe

Barefoot Contessa Marinated Steak

Julie Blanner
A steak marinade inspired by Barefoot Contessa, this marinated steak just can’t be beat!
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Marinating Time 2 hrs
Total Time 2 hrs 20 mins
Course Entree
Cuisine American
Servings 5 servings
Calories 641 kcal

Ingredients
  

  • 2.5 pounds steak
  • 1/3 cup dry white wine
  • 1/3 cup olive oil
  • 1/3 cup stone ground mustard
  • pepper to taste
  • 2 shallots chopped
  • 1 tablespoon garlic minced
  • 2 tablespoon tarragon leaves chopped

Instructions
 

  • Place the steaks, scored in a crisscross pattern, in a glass or porcelain baking dish.
  • Whisk together white wine, olive oil, mustard and pepper and then stir in shallots and garlic. Pour the mixture over the steak, covering it.
  • Scatter tarragon on top of steak.
  • Cover the dish and allow to marinate overnight or at least two hours in the refrigerator.
  • Remove the dish from the refrigerator a half hour before serving.
  • Heat grill to medium-high. Sprinkle steaks with cracked pepper and grill 5 minutes each side.
  • Place steak on a clean platter and cover with aluminum foil and allow to rest 5-10 minutes. As the steak will continue to cook, resting for 5 will be rare, 10 well done; you can slice for a quick peek.

Video

Notes

Substitutions

  • Top Sirloin Steak – Strip Steak and Filet also work well
  • Dry White Wine – Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc or White Cooking Wine
  • Olive Oil – Substitute with canola oil in a pinch.
  • Shallots – Onions are a good substitution in a pinch.
  • Garlic  – Fresh cloves or already minced purchased in a jar in your grocer’s produce section. 
  • Tarragon Leaves – Have fun with it! You can use your favorite herbs including rosemary, bay, basil, the options are endless.

Tips

  • When the steak is marinating, cover the dish with plastic wrap to allow it to soak up all of those flavors.
  • Be sure to bring the steak out of the refrigerator half and hour before you grill as a cold steak won’t cook evenly.
  • Resting a steak before slicing it is very important. By letting it rest, the moisture from the steak is re-absorbed and it will be tender and juicy. Cutting it too early will result in all the juices escaping the steak.

Nutrition

Serving:5servingsCalories:641kcalCarbohydrates:5gProtein:47gFat:47gSaturated Fat:16gCholesterol:138mgSodium:311mgPotassium:760mgFiber:1gSugar:1gVitamin A:163IUVitamin C:3mgCalcium:64mgIron:5mg
Did you Make This Recipe?Mention @JulieBlanner
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