The simple recipe summary

Whisk everything together, pour it over the steak in a shallow dish, flip the meat once to coat it, then cover and refrigerate. Brushing whatever is left in the dish over the steak while it cooks adds a second layer of the marinade on the outside, don’t skip it. This recipe has been our go-to marinade for years, and a RSG reader favorite too.

What our readers are saying…

This is THEE BEST marinade ever!! I make it every single time I make steak, or stir-fry beef strips, because the family LOVES it! I’ve marinated for 1 hour up to overnight – the longer the better, but it’s even tasty at 1 hour. Excellent!!

Beverly
Steak marinating in sauce in a glass baking dish. this recipe

How to make our gluten free steak marinade (step-by-step)

Hand stirring the steak marinade in a measuring jar.
Mix the marinade ingredients together in a jar or container.
Pouring the marinade over the steak in a baking dish.
Place steak in a shallow dish and pour the marinade all over.
Overhead shot of pouring the marinade over the steak in a baking dish.
Flip the steak over to completely coat the surface with the marinade.
Steak marinating in sauce in a glass baking dish.
Cover and refrigerate for at least 20 minutes and up to 24 hours

What makes this marinade work

  • Coconut aminos. It gives the savory depth soy sauce would, but gluten free and far less salty with a little sweetness. That means it seasons the meat rather than salting it.
  • Apple cider vinegar. The acid softens the surface of the beef and helps the steak pull in the aminos and seasonings. It’s also why the short marinating time works. Without the vinegar you would need hours to get the same depth of flavor.
  • The spice mix. It’s all simple seasonings you already have in your pantry. The powdered seasonings (garlic, onion, paprika and salt and pepper) dissolve into the liquid and coat the meat evenly, where minced garlic tends to slide off and scorch over direct heat.
Close up overhead shot of cooked steak strips with chopped green onions on top

What we learned testing this

  • 20 minutes is the minimum, 24 hours is the maximum: Anything shorter than twenty minutes and the marinade can’t soak in enough. Past 24 hours the vinegar starts to break down the beef.
  • Coconut aminos substitutions: Use about two tablespoons of soy sauce in place of the quarter cup, and taste before you add any more. Our DIY coconut aminos substitute recipe swaps in directly at the full amount.
  • Apple cider vinegar substitutions: We’ve used rice vinegar, white vinegar, and plain lemon juice. All three gave good results. Lemon juice is the strongest tasting of the three, the others are more neutral.
  • It’s not just for steak: We have tested it on chicken, pork, elk, and fish. It’s very versatile and works well with any kind of meat.
  • Pre-cut strips work too: Marinate beef strips the same way and cook them in a skillet on the stove rather than over open flame, since small pieces fall through a grate.
Overhead shot of cooked steak strips with chopped green onions on top

What we serve with our steak

If we are feeling fancy, we spoon chimichurri sauce over the slices. Otherwise, we just keep it simple. Grilled sweet potato fries and marinated grilled vegetables both can cook on the same grill with the meat, so you can have a complete meal all in one grill session.

Similar flavor, different meal

If you want the same quick-soak marinade with a different flavor, our fajita marinade will work on both skirt steak and chicken. Our quick and easy carne asada is the citrus and cilantro version, and it can be used for tacos, bowls, or a salad. When there is no time to marinate at all, coffee rubbed steak is the dry rub option to go with.

Sliced grilled steak served on a white surface, garnished with chopped green onions and drizzled with juices from a flavorful keto steak marinade.
4.53 from 322 ratings
Get the Recipe:

Easy Steak Marinade (Keto, Gluten-Free)

Prep: 5 minutes
Marinating time: 1 hour
Total: 1 hour 5 minutes
Servings: 6 (will marinate about 2 lbs of meat)
This recipe uses coconut aminos and apple cider vinegar, so the marinade turns out savory and slightly sweet with no soy or added sugar. Eight ingredients, a quick whisk, and a short marinade is enough to let it soak into flank, skirt, or flat iron steak.
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Ingredients

  • 1/4 cup coconut aminos, (see recipe notes)
  • 2 tbsp apple cider vinegar
  • 2 tbsp avocado or olive oil
  • 2 tsp garlic powder
  • 2 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp sea salt

Instructions
 

  • Combine all of the ingredients in a small container or jar and mix well.
    1/4 cup coconut aminos, 2 tbsp apple cider vinegar, 2 tbsp avocado or olive oil, 2 tsp garlic powder, 2 tsp black pepper, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp sea salt
  • Place steak in a shallow dish or zip-top bag. Pour the marinade all over the steak and flip it around to coat the steak completely.
  • Cover and refrigerate for at least 20 minutes and up to 24 hours.
  • Remove from the container and cook the steak to your liking. You can baste the steak with any leftover marinade while cooking for extra flavor.

Last Step:

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Notes

  • This recipe is made to marinate about 2 lbs of meat. It can easily be halved or doubled if needed.
  • If you don’t have any coconut aminos on hand, you can make your own using our DIY coconut aminos substitute recipe. 
  • Nutrition estimates are per serving and an estimate provided for reader benefit.  See our full nutrition information disclosure here.  
Calories: 60kcal, Carbohydrates: 4g, Fat: 5g, Saturated Fat: 1g, Fiber: 0.4g
Course: Main Course
Author: Justin Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
Vertical split image with text overlay in the middle. Top image is a pour shot of the marinade over the steak. Bottom image is the steak marinating in the sauce in a glass baking dish.
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