Mediterranean Marinated Steak is seasoned with beautiful herbs including rosemary, oregano and thyme. Whether it’s served as a main course, in a sandwich or salad, it’s a always a huge crowd pleaser.
When I think of Mediterranean recipes, I think of healthy, strong flavors that are derived from whole, typically fresh ingredients.
This Mediterranean steak marinade soaks into the meat for at least six hours, and ideally overnight.
It’s this marinating time that is part of what makes it an unforgettable dish that everyone will love.
Rosemary, oregano, thyme, garlic and lemon make it so wonderfully flavorful!
Flank Steak vs. Skirt Steak
Though often used interchangeably, these cuts of beef have a few differences.
- Skirt steak is from the diaphragm muscle of a cow, and flank steak comes from the abdomen.
- Flank steak has a slightly more subtly beefy flavor than Skirt steak.
- While both cuts are quite lean and can be tough if they’re not prepared correctly, Skirt steak has more tough muscles than flank steak so it should only be cooked to rare or medium rare for the most tender texture. Flank steak can go a bit longer if desired.
- Flank steak often has a slightly shorter marinating time than Skirt steak since is a bit less tough. (Marinating not only adds flavor to the meat, but it can also help to tenderize it.)
- High heat and quick cooking methods are the best way to cook both cuts of meat.
Recipe Tips and Substitutions
- As we just learned, though there are a few minor differences, Skirt steak is indeed a good Flank steak substitute.
- I often like to mix dried and fresh herbs. In this recipe I use dried thyme and fresh oregano and rosemary. Feel free to change this up, bearing in mind that dried herbs will be slightly stronger in flavor. (The general rule of thumb is to use three times the amount of fresh herbs than you would use of dried.)
- If you don’t have a stove-top or outdoor grill, you can use the same instructions for a skillet — a cast iron skillet is ideal.
- If you don’t eat dairy, I would omit the yogurt and not substitute it with anything.
What to Serve With it
Here are a few delicious ideas:
I also love slicing the steak thinly and using it in sandwiches and main course salads.
And a few more of my favorite Flank Steak recipes:
I hope you love this Mediterranean marinated steak, and any of the other recipes you might try, as much as we do.
Mediterranean Marinated Flank Steak
- 2 tablespoons plain yogurt (whole or low-fat)
- 1 tablespoon fresh oregano washed and dried, finely chopped
- 1 tablespoon fresh rosemary, washed and dried, finely chopped
- 2 teaspoons dried thyme
- 2 teaspoons fresh garlic, minced
- 1 teaspoon lemon zest
- ¼ cup olive oil
- 1 (about 1 ½ pound) flank steak
- salt and freshly ground black pepper
- Make the marinade. In a small mixing bowl, combine all of the ingredients except the steak, salt and pepper. Set it aside.
- Add the mariande to the steak. Cut any excess fat off of the steak (there shouldn't be much), and place it on a large flat plate. Add half of the marinade to one side and half to the other -- making sure the entire piece of meat is well coated. This marinade is thick and looks a bit like a rub. Place the coated steak in a large zip-lock bag -- remove all of the air and seal it, and place it in the refrigerator to marinate for at least 6 hours, and ideally overnight.
- Grill. About 20 minutes before you're ready to grill, remove the steak from the refrigerator. With a high flame, heat a stove-top or outdoor grill and sprinkle the steak on both sides pretty generously with salt and pepper. Place the steak on the grill once it's very hot. If you don't hear a strong sizzling sound when the meat hits the grill, wait! If you don't, the steak won't brown properly, to form a beautiful "crust." So....when your steak sizzles, cook it on each side for about 5 minutes (for medium-rare), or until the desired doneness. Once you've flipped to the second side, turn the heat to medium-low.
- Rest, slice and serve. Place the steak on a platter, cover with foil, and let it rest for at least 10 minutes to allow the juices to settle. Then, slice the steak thinly against the grain and serve!
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