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.
Thanks for this recipe. It sounds like it’s right up my alley, and I’m always interested in different marinades. I’m thinking that it would also be great on pork chops or pork tenderloin. Think I’m going to really like the whole spicy sweet taste going on.
I hope you had a great time in my wonderful hometown of Chicago, despite the sketchy weather that has plagued us all spring. I’ve tended to use dry rubs on meat and have been looking to expand my marinade collection, and this looks great (and easy, which I like a lot). We live in an apartment without easy access to an outdoor grill, so I’m going to try this in a cast-iron grill pan and can let you know the results. (I am a food writer myself, and post most of my work on Examiner.com.)
looks great!!! i’m going to try this recipes on my off day!!! thanks for recipes
Made this last night, or actually yesterday late afternoon before another round of rain here in NE Iowa, and YUMMY! Thanks for sharing the recipe – my whole family loved it! I will have to make extra steak next time around :)
This was really good….I grilled squash and zucchini to go with the steak. Thanks for the ideas….It helps keep dinner time interesting !
You posted my marinade! I feel like a celebrity now! Love you!!
Ooo! I want to sink my chompers right into that gorgeous steak!
There’s nothing like a big juicy steak! This looks tremendous and perfect for the grill….
Looks so good! I am always looking for hubby pleasing recipes and this definitely fits the bill! Thanks for sharing!
This looks delicious. One quick question: do you just rub the marinade on one side or both?
Sorry I forgot to take a pic of that step – rub it all over on both sides!
Love how simple but delicious this recipe looks :)
I just recently subscribed to your blog & to my amazement today when I checked my emails there you were in Chicago this weekend. I grew up in NE Iowa (look at my email address for the town) & have lived in a SW suburb of Chicago for a little over 20 years. I am 1/2 hr. from the loop (downtown). You are correct on the bean! :)
Any time I see or hear anything about the best state in the US of A I have to check it out & that’s how I came across your blog. Due to a life changing event (divorce) I might be moving back to my hometown in Iowa. My daughter is 22 & is starting her own life so now it’s time for me to start anew as well on my own. I have two four-legged boys that are a constant in my life thank goodness. They are 8 yr. old Frenchtons, Boston Terrier/French Bulldog mix brothers. Beauregard Mugsy or Beau for short & Brutus Maximus or Brutus. They keep me smiling & laughing! /(^-^)\
Can’t wait to see what else you have in store with your blog! Your photography is awesome & the simplicity of this recipe makes my mouth water! :) Yes I will admit I am a “food” challenged person, so I’m hoping to become inspired by you!
I look forward to future recipes from “Iowa Girl Eats”!
So glad you found your way over, Ann, and that I can provide a little taste of home! :)
I’d love to visit Chicago! Looks fun and that food is making my mouth water.