Italian Dressing Recipe for Marinades: Chicken, Steak, Veggies, Everything

If you’ve ever grabbed a bottle of Italian dressing for a quick marinade, you already know the vibe: tangy, herby, and weirdly magical on basically anything. This homemade version takes that same “dump-and-go” convenience and upgrades it with fresher flavor, better balance, and zero mystery ingredients.

It’s a shake-in-a-jar situation that works as a marinade for chicken, steak, pork, shrimp, tofu, and even veggies—plus it doubles as a salad dressing when you’re feeling efficient.

Why You’ll Love This

It’s fast (5 minutes), super customizable, and actually tastes like real herbs and bright lemony-garlic goodness—not overly sweet or flat. One batch can handle dinner today and meal prep all week.

Ingredients

1/2 cup olive oil (or avocado oil)
1/3 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons honey (or maple syrup)
3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan (optional, best for dressing rather than long marinades)
1–2 tablespoons water (optional, to mellow and stretch)

How to Make It

Add the vinegar, lemon juice, Dijon, and honey to a jar or bowl and whisk until smooth.
Stir in the garlic, oregano, basil, parsley, onion powder, red pepper flakes (if using), salt, and pepper.
Slowly drizzle in the olive oil while whisking to emulsify, or just add it and shake hard in a sealed jar.
Taste and adjust: more lemon for brightness, more honey to soften the tang, more salt to make it pop.
If using as a salad dressing, stir in Parmesan (optional) right before serving.
For marinading, pour over your protein or veggies in a zip-top bag or shallow dish and coat well.
Marinate times: chicken 30 minutes–8 hours; steak 30 minutes–4 hours; pork 30 minutes–6 hours; shrimp 15–30 minutes; tofu 30 minutes–12 hours; veggies 20 minutes–2 hours.
Cook as desired (grill, roast, sauté, air fry), discarding used marinade unless you boil it for at least 1 minute to make a safe sauce.

Tips for the Best Results

Shake before every use. Oil and vinegar naturally separate—no drama, just physics.
Don’t over-marinate delicate proteins. Shrimp and fish can get mushy fast in acidic marinades.
Use a zip-top bag for maximum coverage with less marinade. Lay it flat in the fridge so everything gets equal attention.
Pat meat dry before cooking. Too much surface marinade can steam instead of sear, especially for steak.
Want more cling? Add an extra 1/2 teaspoon Dijon or a tiny splash of mayo for a creamier, “restaurant” feel (best for dressing, not classic marinades).
For veggies, toss right before roasting and add a little extra salt at the end. Vegetables can handle bold flavor.
If you’re grilling, reserve a small amount of dressing in a separate container for basting or finishing (never reuse the raw batch).

Variations

Zesty Italian: Add 1 teaspoon lemon zest and a little more black pepper. Amazing on chicken thighs.
Spicy Italian: Add 1–2 teaspoons Calabrian chili paste or increase red pepper flakes. Perfect for steak tips.
Herb-forward: Swap half the dried herbs for fresh (like chopped parsley and basil). Great as a finishing drizzle.
Balsamic twist: Replace half the red wine vinegar with balsamic for a slightly sweeter, deeper flavor (killer on roasted veggies).
No-added-sugar: Skip the honey and add 1–2 tablespoons orange juice or just let the vinegar shine.
“Creamy” Italian: Whisk in 2–3 tablespoons Greek yogurt or mayo (use as dressing; don’t use for long marinades).

Storage & Reheating

Store the dressing in a sealed jar in the fridge for up to 7 days. Shake well before using. This is a no-reheat recipe, but if you used it as a marinade and want a sauce, make a fresh batch or boil the used marinade for at least 1 minute (then cool slightly) before serving.

FAQ

How much Italian dressing marinade should I use per pound of meat?

A good starting point is 1/3 cup per 1 pound of chicken, steak, or pork. If you’re using a zip-top bag and pressing out the air, you can often get away with 1/4 cup because it coats more efficiently.

Can I use this Italian dressing to marinate steak without making it tough?

Yes—just keep the time in check. For most steaks, 30 minutes to 4 hours is the sweet spot. Longer can mute the beefy flavor and soften the surface too much. Also, pat the steak dry before searing so you get that crisp, browned crust.

What’s the best way to use this on vegetables?

Toss chopped veggies (zucchini, bell peppers, mushrooms, onions, asparagus, cauliflower) with 2–3 tablespoons per pound, then roast at 425°F until browned. For extra flavor, sprinkle a little salt after roasting and finish with a squeeze of lemon.

Can I make this Italian dressing recipe without Dijon mustard?

You can. Dijon helps emulsify (so it stays blended) and adds a gentle tang. If you skip it, the dressing will separate faster—just shake more. You can substitute 1 teaspoon mayo or a pinch of mustard powder if you have it.

Is it safe to reuse leftover marinade as a sauce?

Only if you bring the used marinade to a full boil for at least 1 minute (longer at high altitude), then let it cool slightly before serving. The easiest and safest move is reserving a few tablespoons of untouched dressing at the start for drizzling or dipping.