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.
Sounds like such a fun weekend and this steak sounds awesome! I mean brown sugar! Come on that is just awesome and genius!
Hmmm…I might have to try this with my newest OBSESSION – smoked brown sugar from The Smoked Olive! I think my family is getting a little tired of me putting smoked brown sugar on everything!
Ooo that sounds so good!!
Love this marinade! Ive tried something similar, so I can imagine how good this is! Can’t wait to try it!!
I noticed that you had the Kirkland brand of olive oil. I’m completely lost when it comes to buying olive oil, so I tend to overpay for it because I associate a high price with good quality.
What do you think about the Kirkland brand olive oil?
Eh, it’s just ok. I actually really like Trader Joe’s brand extra virgin olive oil. It’s inexpensive and very good!
Hi Kristen, Was looking for some marinade recipes and stumbled onto your site. Love it! I grew up in a little town NW of Chicago so can really relate.
But, I moved to NO. California after graduating from U of Ill. and love it here for the outdoor opportunities. This is where I really got into cooking.
As for you steak marinade I’ve been using it for years for grilling salmon (wild king salmon that I catch–so much better pen- raised color-added stuff you get at the super market salmon). Just baste it on rather than marinade. As for olive oil, sadly a lot of that expensive imported stuff is really cheap oil and not the good stuff according to a critique I read. The article found that did quality testing on a number of imported and domestic olive oils found there was a higher percentage of good quality olive oil coming from the US (mostly California’s Central Valley) than imported. And, YES! to Trader Joe’s–for lots of high quality products at reasonable prices.
As a vegetarian, I do not eat steak…but those potato coins! Wow, those look amazing!
The steak looks great and I love easy recipes! Looks like you had fun in Chicago!
This steak looks a-mazing. I’ve been in a little recipe rut lately but this sucker looks like it’ll do just fine ;) Plus, you’ve reminded me to roast up some yummy potatoes before it gets too hot to roast anything.
You’ve mentioned cutting against the grain before in meats — curious what the reasoning is?
I’d be okay with an updated baby bump picture :)
Glad you left IA this weekend. We camped at Saylorville and just about floated away!
Slice the steak against the grain to get a really tender cut. If you cut it with the grain it will be more tough and chewy!
This looks so yummy! This weekend I made your mini chicken gyro sliders – wonderful!
That sounds amazing, and only three ingredients?! Sold! I will have to try this on the grill next weekend!
I swear I sat at a table next to your hubby in Galena, IL this weekend! Doppelganger?
If he was with 3 other guys, it was most likely him! They were on a guys golf weekend! :)
Definitely him! Too bad about all the rain. I’m sure he still had fun! It’s a beautiful place no matter what.
we went to chicago too over the weekend…it was chilly but sunny :) what a great city!
Looks like you had a great weekend. Love those mini cupcakes!
Steak looks wonderful, going to try it when the weather finally allows some grilling!