Grilled Mediterranean Marinated Steak is seasoned with beautiful herbs including rosemary, oregano and thyme. After soaking in the Mediterranean steak marinade, the flank steak becomes tender and intensely flavored. It’s fantastic served with a side salad for an outdoor barbecue, or indoor dinner party.
Mediterranean Steak Marinade
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 three to six hours, and ideally overnight. It’s this marinating time that is part of what makes it an unforgettable dish that everyone will love!
Bougainvillea brings my mind to the Mediterranean, and the herbs from that region.
What’s in Grilled Mediterranean Marinated Flank Steak
- plain yogurt
- cayenne pepper — This is for a touch of heat. Use as much or as little as you like.
- lemon (zest and juice)
- olive oil
- flank steak
This makes for an excellent weekend cooking project! I think the Mediterranean Marinated Steak would be a fantastic part of any meal.
What to Serve With it
Here are a few delicious ideas:
- Fried Lemon Caesar Salad
- Grilled Garden Scallions
- Roasted Vegetable Citurs Salad with Quinoa Crisps
- Roasted Garlic Bread
And a few more of my favorite Flank Steak recipes:
- Grilled Coffee Balsamic Flank Steak
- Red Goddess Grilled Flank Steak
- Grilled Stuffed Flank Steak from Spiced
I hope you love this steak, and any of the other recipes you might try, as much as we do.
After soaking in the herbs and a few other fresh ingredients, the flank steak becomes tender and intensely flavored. It's fantastic served with a side salad for an outdoor barbecue, or indoor dinner party.
*Please note that most of the prep time is marinating/refrigeration time.
- 1 tablespoon low-fat plain yogurt
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ¼ teaspoon fresh rosemary, finely chopped (plus about 6 sprigs)
- 1 teaspoon garlic, minced
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ¼ cup olive oil
- 1 (about 1 ¼ pound) flank steak
- salt and freshly ground black pepper
In a small mixing bowl, combine all of the ingredients except the rosemary sprigs and the steak. Cut any excess fat off of the steak 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 works much like a rub -- so rub it in! Then place it in a large zip-lock bag along with the rosemary sprigs and what's left of the lemon. Place it in the refrigerator for at least 3 to 6 hours. (Overnight is okay.)
About 10 minutes before you're ready to grill, remove the steak from the fridge to bring it closer to room temperature. Preheat the grill and season the meat on both sides with salt and pepper. Place the steak on the grill once it's very hot. If you don't hear a nice, strong sizzling sound when the meat hits the grill, wait! You must wait for the sizzle! If you don't, the steak won't caramelize and brown properly, to form a beautiful crust. So....when your steak sizzles, cook it on each side for about 4 minutes. Do not move it until you're ready to flip it over. It will be medium-rare, which I think is perfect for flank steak.
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!