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Guinness Marinade

Guinness Marinade

Blend together:

  • 2 (14oz) cans Guinness
  • 1/2 cup soy sauce
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 6 garlic cloves
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt

Marinate round, flank, skirt, or chuck steak for 12-24 hours in a non-reactive container such as glass or a plastic bag for best results. Enjoy! 

Check out our Marinating Guide for recipe ideas and pro tips! 


Honest Beef Guinness Steak Marinade

Hannah Raudsepp
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Balsamic-Rosemary Marinade (great for round, flank, skirt, and chuck steak!)

Balsamic-Rosemary Marinade (great for round, flank, skirt, and chuck steak!)

Blend together:

  • 2 cloves garlic
  • 2 sprigs rosemary
  • 1 tablespoon dried oregano
  • 2 tablespoons dijon mustard
  • 1/2 cup balsamic vinegar
  • 1 cup extra-virgin olive oil
  • salt and pepper to taste

 Great for flank, skirt, round, and chuck steaks! Marinade any of these cuts in a non-reactive container such as glass or a plastic bag for 12-24 hours before grilling for best results. Enjoy! 

Check out our 3 part formula for creating any marinade and marinating pro tips here

Honest Beef Balsamic-Rosemary Steak Marinade Recipe

Hannah Raudsepp
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Marinades 101

Marinades 101

While it may be a cardinal sin to gussy up a high-quality piece of meat, there are certain cuts for which a marinade can make all the difference.
Hannah Raudsepp
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Easy Homemade Chimichurri

Easy Homemade Chimichurri

Chimichurri sauce - an Argentinian favorite - is the epitome of fresh. It goes great as a marinade for skirt steak or flank steak, and can double as a sauce after grilling (but never use the same sauce that you used to marinate the beef unless it's been boiled nonstop for 3 minutes to kill bacteria). 

Okay, so we're better at beef than we are at directing films, but we had so much fun making this how-to video nonetheless. Enjoy! 


servings: makes about 2 cups

  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt + extra
  • 4-5 garlic cloves, minced
  • 1 red jalapeñ
  • 1/4 cup red onion
  • 1/2 cup fresh cilantro, minced
  • 1/4 cup flat-leaf parsley, minced
  • 2 tablespoons fresh oregano, finely chopped
  • 3/4 cup extra-virgin olive oil


  1. Combine vinegar, salt, garlic, red onion, and jalapeño in a medium bowl and let stand for 10 minutes.
  2. Stir in cilantro, parsley, and oregano
  3. Using a fork, whisk in oil. 
  4. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. 
  5. Use remaining for marinade. We recommend at least 8 hours in a sealed glass container in the refrigerator! 


Honest Beef Chimichurri Sauce

    Hannah Raudsepp
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