Quick Gluten Free Steak Marinade

I’ll be honest—finding a good steak marinade that’s gluten-free used to feel impossible. Most recipes call for soy sauce or regular Worcestershire, and I’d either have to skip them entirely or spend forever hunting down substitutes at three different stores.

That’s why I created this marinade using coconut aminos and gluten-free Worcestershire sauce. It gives you that same savory, slightly tangy flavor without any gluten whatsoever. Plus, everything else is probably already sitting in your pantry—garlic powder, black pepper, and a few other basic spices. You mix it all together in one bowl, pour it over your steak, and you’re done. No complicated steps, no special skills required.

What Kind of Coconut Aminos Should I Use?

Coconut aminos is a soy-free, gluten-free alternative to soy sauce that adds that savory, umami flavor to your marinade. You can find it at most grocery stores these days, usually in the health food aisle or near the Asian sauces. Most brands taste pretty similar, so just grab whichever one is available or fits your budget – popular options include Coconut Secret, Trader Joe’s, and Whole Foods’ 365 brand. If you can’t find coconut aminos or prefer a different option, you can substitute with tamari (which is gluten-free soy sauce) in the same amount, though keep in mind it will have a slightly stronger, saltier flavor.

Options for Substitutions

This marinade is pretty straightforward, but here are some swaps you can make if needed:

• Coconut aminos: If you’re not strictly gluten-free, you can use regular soy sauce or tamari. For a gluten-free option, tamari works great and has a similar salty, savory flavor. Use the same amount as the coconut aminos.
• Apple cider vinegar: White wine vinegar or red wine vinegar both work well here. They’ll give you that tangy kick that helps tenderize the meat.
• Avocado or olive oil: Either oil works fine, but you can also use grapeseed oil or vegetable oil if that’s what you have on hand.
• Fresh garlic and onion: While this recipe uses garlic powder and onion powder for convenience, you can substitute with 3-4 minced garlic cloves and 2 tablespoons of finely minced onion if you prefer fresh ingredients.
• Paprika: Regular paprika is fine, but smoked paprika adds a nice smoky depth to the marinade if you want to switch things up.

Watch Out for These Mistakes While Cooking

The biggest mistake when marinating steak is leaving it in the marinade for too long, which can break down the meat fibers and create a mushy texture – stick to the 20 minutes to 24 hours window, and if you’re short on time, even 20 minutes will add good flavor.

Another common error is not patting your steak dry before cooking, as excess marinade on the surface will steam the meat instead of giving you that nice sear you’re looking for.

When basting with extra marinade during cooking, make sure you’re using fresh marinade that hasn’t touched raw meat, or boil the used marinade for at least 5 minutes first to kill any bacteria.

Finally, don’t skip letting your steak rest for 5-10 minutes after cooking – cutting into it right away causes all those flavorful juices to run out onto your plate instead of staying in the meat.

What to Serve With Marinated Steak?

A perfectly marinated steak deserves some great sides to round out the meal. I love serving it with roasted vegetables like asparagus, Brussels sprouts, or bell peppers that get nice and caramelized in the oven. A baked potato or sweet potato fries are always a hit, and they’re naturally gluten-free just like this marinade. For something lighter, try a crisp garden salad with a simple vinaigrette, or go with grilled zucchini and mushrooms if you’re firing up the grill anyway.

Storage Instructions

Store: This marinade keeps really well in the fridge for up to 2 weeks in an airtight container or jar. I like to make a double batch so I always have some ready to go when I want to throw together a quick dinner. Just give it a good shake before using since the oil might separate a bit.

Make Ahead: You can marinate your steak in this mixture anywhere from 2 hours to overnight in the fridge. I find that 4-6 hours gives you the best flavor without the vinegar breaking down the meat too much. Just toss everything in a zip-top bag, squeeze out the air, and let it work its magic.

Freeze: For an easy meal prep trick, combine the marinade with raw steak in a freezer bag and freeze flat for up to 3 months. When you’re ready to cook, just thaw it in the fridge overnight and the meat will marinate as it defrosts.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 220-260
• Protein: 1-2 g
• Fat: 28-32 g
• Carbohydrates: 10-14 g

Ingredients

• 1/3 cup Bragg Apple Cider Vinegar
• 1/4 cup coconut aminos
• 3 tbsp avocado oil
• 1 tbsp gluten-free Worcestershire sauce
• 2 1/2 tsp garlic powder
• 2 tsp freshly ground black pepper
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt

Step 1: Combine and Balance the Marinade

• 1/3 cup Bragg Apple Cider Vinegar
• 1/4 cup coconut aminos
• 3 tbsp avocado oil
• 1 tbsp gluten-free Worcestershire sauce
• 2 1/2 tsp garlic powder
• 2 tsp freshly ground black pepper
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt

In a bowl or container, whisk together the apple cider vinegar, coconut aminos, avocado oil, and gluten-free Worcestershire sauce to create the liquid base.

In a separate small bowl, combine all the dry spices: garlic powder, black pepper, onion powder, paprika, dried oregano, and salt.

I like to mix the dry spices first because it helps them dissolve more evenly into the liquid rather than clumping up.

Slowly whisk the dry spice mixture into the wet ingredients until fully incorporated and no lumps remain.

Taste the marinade and adjust seasonings if needed—the flavors should be bold and well-balanced.

Step 2: Marinate the Steak

• marinade from Step 1
• steak

Place your steak in a resealable bag or shallow dish and pour the marinade from Step 1 over it, making sure the meat is evenly coated on all sides.

Reserve about 2-3 tablespoons of the marinade in a separate container for basting during cooking.

Seal the bag or cover the dish and refrigerate for at least 20 minutes for a quick flavor boost, or up to 24 hours for deeper penetration.

I find that even 2 hours makes a noticeable difference, so plan accordingly based on your timeline.

Step 3: Cook and Baste the Steak

• marinated steak from Step 2
• reserved marinade from Step 2

Remove the steak from the refrigerator about 15 minutes before cooking to allow it to come closer to room temperature for more even cooking.

Cook the steak using your preferred method (grilling, pan-searing, broiling, etc.) at high heat until it reaches your desired doneness.

During the last few minutes of cooking, brush the reserved marinade from Step 2 onto the steak to add an extra layer of flavor and create a light glaze.

Quick Gluten Free Steak Marinade

Delicious Quick Gluten Free Steak Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 1.25 cups of marinade

Calories: 240

Ingredients Method

Ingredients

  

• 1/3 cup Bragg Apple Cider Vinegar
• 1/4 cup coconut aminos
• 3 tbsp avocado oil
• 1 tbsp gluten-free Worcestershire sauce
• 2 1/2 tsp garlic powder
• 2 tsp freshly ground black pepper
• 1 1/2 tsp onion powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt

Method

 

1. In a bowl or container, whisk together the apple cider vinegar, coconut aminos, avocado oil, and gluten-free Worcestershire sauce to create the liquid base. In a separate small bowl, combine all the dry spices: garlic powder, black pepper, onion powder, paprika, dried oregano, and salt. I like to mix the dry spices first because it helps them dissolve more evenly into the liquid rather than clumping up. Slowly whisk the dry spice mixture into the wet ingredients until fully incorporated and no lumps remain. Taste the marinade and adjust seasonings if needed—the flavors should be bold and well-balanced.
2. Place your steak in a resealable bag or shallow dish and pour the marinade from Step 1 over it, making sure the meat is evenly coated on all sides. Reserve about 2-3 tablespoons of the marinade in a separate container for basting during cooking. Seal the bag or cover the dish and refrigerate for at least 20 minutes for a quick flavor boost, or up to 24 hours for deeper penetration. I find that even 2 hours makes a noticeable difference, so plan accordingly based on your timeline.
3. Remove the steak from the refrigerator about 15 minutes before cooking to allow it to come closer to room temperature for more even cooking. Cook the steak using your preferred method (grilling, pan-searing, broiling, etc.) at high heat until it reaches your desired doneness. During the last few minutes of cooking, brush the reserved marinade from Step 2 onto the steak to add an extra layer of flavor and create a light glaze.