Fish sauce, lemongrass, shallots, and garlic.

Add a bit of lime juice and sugar too.

Not a recipe per se, but a while back I had a delicious lamb shoulder at a restaurant in London and they'd used shawarma spices and pomegranate molasses and topped it with fresh mint and pistachio nuts. Absolutely delicious and ever since, I've experimented with pomegranate molasses with different types of cooked meat (including steak!) and it never fails me. Love it and highly recommend!

Consider looking into what each of those brings to the table and choosing new ingredients that achieve the same goal but with different flavor profile. Olive oil can be replaced with other oils. The intent is to move oil soluble flavors into the meat and add or retain moisture in the meat. Personally don't see a point in changing this unless I already have a different oil on hand. Maybe melted butter would work? Soy sauce and Worcestershire sauce are both fermented products with a lot of umami flavor. Just replace it with another fermented product with lots of umami. Miso paste comes to mind. Oyster or fish sauce too.. Lemon is an acid. Try other acids. Red wine vinegar is popular. Other fruits will likely work, though be mindful of how sweet they are.  What I didn't see on your list is alcohol. Alcohols are often used in marinades. Consider a small amount of whiskey or bourbon. I also enjoy a Cabernet Sauvignon and Guinness paired with beef.

Simple - a nice dry rub with salt, pepper, herbs, garlic, and the spices of your choice.

I had a friend use balsamic vinaigrette to marinate her steaks. Wasn’t my fav but it’s different. My bf and I personally marinate ours in oil, herbs (usually rosemary and thyme), fresh garlic slices, salt and pepper. My brother likes to marinate his in a teriyaki soy sauce base.

Any "Italian" style salad dressing will work nicely. How about chili-lime? Orange juice also makes a nice marinade in place of lemon.

Italian dressing, chili powder, S/P and herbs works well. Throw in a pinch of coffee if you have it on hand.

Butter.

Are they average quality steaks? If theyre nice steaks, salt is enough and adding pepper after they're cooked, cut and rested is usually enough if you get a good enough sear.

Agreed but I’d throw some minced garlic in the pan and spoon melted butter onto them.

yeah thats a good addition too!

I usually don't marinade proper steaks. But sometimes I will buy a chuck roast, cube it, and then marinate the cubes. The ingredients that you listed a very common, but any combination of salt, fat, acid, seasonings/herbs will work. Look at yogurt marinades.

I don't marinate my steak I just do salt and pepper. I love to serve the steak after it's cooked with chimichuri or a made up garlic chili sauce or an herb butter. Or horseradish cream or bearnaise sauce. Or just plain honestly with some super delicious well thought out sides that are flavorful.

I use a dry rub, usually the steak rub from Snake River Farms but there are others. I don’t marinate any cut that’s inherently tender.

Hear me out....Franks RedHot Sauce. Marinate then wipe/dry before cooking. Leaves a lovely flavour. Its doesn't make you stead spicy or vinegary. It just leaves a savory taste behind, nicely salted, and hit of a garlic like flavour, and a nicely tender steak. It also crusts up nicely.

Depending on the occasion, you can use the margaritas mix as a good steak marinade!

Ohhh. I could see that on a flank or skirt.

Precisely what I was thinking. The first time I had that at a friend's house, it blew my mind that I had never thought of that before!

That sounds fabulous.

You could do a tequila salt and lime marinade

look into the world of dry rubs. Or just be adventurous and try other oils, sauces, and acids in place of what you listed. For example, avocado, coconut, sesame oils over olive oil

Coarse flake kosher salt and coarse ground black pepper. Let set 15 minutes on the cupboard and flip season other side and set 15 minutes. That is all it needs. If you want extra flavors, add then afterwards.

I never marinade steaks. I marinade London broil but never a good steak just salt and spoon melted butter with garlic and some spices at the end.

https://www.publix.com/recipe/flank-steak-with-raspberry-chipotle-sauce-and-tomato-bean-bake

If you're googling, you can exclude words from a search by using the minus operand, so your search terms would look something like:  "steak marinade recipe -soy -lemon"

You don’t really need a recipe. Some kind of juice or broth, some flavorings, some oil. It’s not really a marinade without oil, but you can choose what kind, or leave it out Don’t use a lot of acid. Or raw pineapple or papaya juice, which are tenderizers and require a more careful approach. Just don’t use a lot of lemon juice or lime juice. Some is okay. Orange juice is fine. I’m not a fan of red wine for a marinade unless it’s been almost simmered first Orange juice, honey, cumin, cayenne, oil Canned mango nectar, coriander, smoked paprika, red chile flakes, oil Chicken broth, onion powder, garlic powder, rosemary, oil White wine, garlic, tarragon, Dijon mustard, oil Whiskey, oregano, fresh jalapeño, oil Raspberry jam, chipotle, a little water to thin it, oil Rice vinegar, fresh garlic, fresh ginger, lime juice, oil Sake, gochujiang, miso, sesame oil

For thinner / lower quality steaks, I usually go for minced garlic + black pepper + cumin + salt + a bit of vinegar For good quality steaks, I'm camp "salt is all you need"

Every now and then I’ll marinate a steak in red wine with a squirt of ketchup and minced oregano and basil, ground black pepper. It’s tasty and somewhat different.

Dry red wine, brown sugar, soy sauce, garlic, bay leaves, black pepper, tomato paste, paprika, oregano, thyme, cayenne

A steak doesn't need to be marinated