Dijon-Brown Sugar Marinated Steak calls for just three ingredients that add mouthwatering flavor to any cut of steak.
I recently went on a wonderful girl’s weekend with some friends from college, and one of the gals whipped us up these incredible, 3 ingredient Dijon-Brown Sugar Marinated Steaks for dinner one night.
This recipe could not be simpler. Slather steaks in a simple three-ingredient marinade then grill to juicy perfection. You will devour this savory-sweet steak!
Start by placing 1lb steak in a shallow dish. My friend grilled us up some tip steaks, though these photos show a flat iron steak. That said, this marinade will work with any cut of steak including strip steaks, ribeyes, etc.
Next add 1 Tablespoon extra virgin olive oil, 2 Tablespoons dijon mustard, 2 Tablespoons brown sugar, and lots of salt and pepper.
Rub the marinade all over the steak then cover and marinate for 1-4 hours. You want a nice, thick coating on the outside of the steak.
When it’s time to eat, pull the steak out of the fridge then let it sit on the counter for 10-15 minutes to remove the chill. Meanwhile, preheat the grill over high heat. Turn the heat down to medium-high then cook to your preferred level of doneness.
Let the steak rest for 10 minutes before slicing to lock in the juices, then slice and serve!
This will absolutely be a go-to seasoning for grilled steaks from now on. The savory flavor of the mustard paired with the caramelized sweetness from the brown sugar is incredible!
Plus I always have the ingredients on hand. Hope you enjoy!
Ingredients
- 1 lb steak, flat iron, flank, ribeye, strip
- 1 Tablespoon virgin olive oil
- 2 Tablespoons dijon mustard
- 2 Tablespoons brown sugar
- salt and pepper
Directions
- Place steak in a large shallow dish. Add the oil, mustard, brown sugar, and salt and pepper then rub into steak and marinate for 1-4 hours.
- Let steak rest on the counter for 10-15 minutes then heat grill on high. Reduce heat to medium-high then grill steaks to preferred doneness. Let rest for 10 minutes before slicing and serving.
Notes
- Make sure your grill grates are clean and/or carefully brush with vegetable oil before grilling to prevent sticking.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Oh my god, this is so so good. I made it for dinner, its so simple and quick. Will made it again for our bbq party this weekend. Thank you so much for the recipe
YAY! I love this recipe so much too — so glad you gave it a try, Ivy! Thank you so much for your feedback and recipe rating!
We tried it last night but added a 1/2 TSP of horseradish to give it some zip and it was great
Hi. This sounds wonderful.
Wanted to know, can I use this for chicken?
Hi Annie! I’ve never tried, but I bet it would be delicious. :)
Chicago is a GREAT City! Love going there! I’m going to try this dinner out soon! Gosh! It looks yummy!
any recommendations on where to stay?
How would you make this in the oven?
Hey Tammy! I’ve never baked steak in the oven – but here’s instructions on how to cook them on the stove + oven!
https://iowagirleats.com/2014/01/27/steak-salad-with-crispy-shallots-dried-cherries-candied-pecans-and-goat-cheese/
Stumbled across this little recipe on pinterest. Im from a little place called Maffra, in Victoria Australia. Trying this recipe tonight. Cannot wait to see what it tastes like. Anything with mustard is a winner in my book.
Is there any harm in leaving the steaks in the marinade longer than 4 hours? I’d like to marinate them after work tonight and grill them after work tomorrow night. Is there a downside to marinating that long? Thanks!
Hey Betsy, great question! I would think it’d be fine. I just wouldn’t marinate them for longer than 24 hours. Let me know how it turns out!
Thank you for the great recipes. I fixed the steak and the potatoes this week (used flank steak) and we loved it! Easy & delicious!!
Looks like you had a great time in Chicago! Jason and I have been meaning to go there ever since we started dating.
And wow, this steak is just amazing. We don’t really have a lot of red meat at home but I think I’ll have to make an exception with this!