• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Meat » Beef Recipes » Mediterranean Marinated Flank Steak

    Mediterranean Marinated Flank Steak

    Mar 4, 2021 · by Valentina · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.sliced mediterranean marinated steak with fresh rosemary

    Mediterranean Flavors

    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.

    Lemon-Oregano Butter Braised Chicken Recipe -- This easy-to-make, oregano-lemon-scented chicken is so succulent and delicious that it might just become your new go-to chicken dish.

    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.

    flank steak coated with herb marinade

    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.

    marked flank steak on the grill

    Serving Suggestions

    Here are a few sides that would excellent with this.

    • Fried Lemon Caesar Salad
    • Grilled Garden Scallions
    • Grilled Little Gem Lettuce Salad
    • Fresh Herb Roasted Sunchokes

    I also love slicing the steak thinly and using it in sandwiches and main course salads.

    sliced mediterranean marinated steak with fresh rosemary on white platter

    And a few more of my favorite Flank Steak recipes:

    • Grilled Coffee Balsamic Flank Steak
    • Red Goddess Grilled Flank Steak
    • Grilled Stuffed Flank Steak

    I hope you love this Mediterranean marinated steak, and any of the other recipes you might try, as much as we do.

    Enjoy!

    sliced flank steak with rosemary sprigs

    Mediterranean Marinated Flank Steak

    Valentina K. Wein
    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.
    5 from 2 votes
    Print
    Prep Time 10 mins
    Cook Time 10 mins
    Marinating Time 6 hrs
    Total Time 6 hrs 20 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4
    Calories 366 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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!

    Notes

    Calorie count is only an estimate.
    Keywords mediterranean flavors in steak, best steak marinades
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


    More Beef Recipes

    • Grilled Mediterranean Burger in a bun with all the fixins on a white plate.
      Mediterranean Burgers with Olives and Feta
    • thinly sliced seared rib-eye steak with asisan pear slices
      Asian Pear Marinated Steak
    • Empenada de Platano with Picadillo sliced in half on white plate
      Plantain Empanadas (Empenadas de Platano)
    • Beef Curry Stew in a green bowl with hot chili on top
      Beef Curry Stew Recipe

    Reader Interactions

    Comments

    1. angiesrecipes

      March 04, 2021 at 7:32 pm

      It looks really juicy and tender...perfect!
      angiesrecipes

      Reply
      • valentina

        March 11, 2021 at 8:07 pm

        Thanks, Angie! Enjoy. 🙂 ~Valentina

        Reply
    2. Chef Mimi

      March 05, 2021 at 3:48 pm

      Yogurt?! That was a surprise. I assumed butter. I bet this is fabulous. Love the flavors, and I love skirt and flank steaks. Can’t wait for outside grilling temps!

      Reply
      • valentina

        March 11, 2021 at 8:10 pm

        Me too! Love outdoor cooking. Thanks, Mimi. 🙂 ~Valentina

        Reply
    3. Eha

      March 05, 2021 at 4:05 pm

      This post has led to a very interesting pre-read for me as the Australian and American beef industries differ in almost everything - how the animals are grown (mostly free-range), how they are fed (almost wholly grass), how they are graded and butchered . . . and then the beef cuts named. Yes, most independent butchers tho' but a few supermarkets will supply flank and skirt at far cheaper than usual prices . . . shall try to access to compare ! I would definitely use fresh herbs for this and probably marinate overnight. As I do try to avoid all processes meats for health reasons your suggestion certainly would fit in well with wraps, sandwiches and salads . . . on my list already 🙂 !

      Reply
      • valentina

        March 11, 2021 at 8:12 pm

        Thank you so much, Eha. Free range & grass fed is the best! Hope you enjoy whether in a wrap, sandwich or salad. 🙂 ~Valentina

        Reply
    4. David Scott Allen

      March 06, 2021 at 7:24 am

      I have never marinated a steak with yogurt before - can’t wait to try this for its tenderizing properties! Flank steak is probably my favorite cut - so flavorful! Thanks, my friend! 💙

      Reply
      • valentina

        March 11, 2021 at 8:12 pm

        Thanks so much, David! It's one of my favorite cuts, too. 🙂 ~Valentina

        Reply
    5. Liz

      March 07, 2021 at 3:34 am

      We grill a lot of flank steak and I'm always searching for new marinades! This one looks like a winner.

      Reply
      • valentina

        March 11, 2021 at 8:14 pm

        Thanks, Liz! Enjoy. 🙂 ~Valentina

        Reply
    6. Dawn - Girl Heart Food

      March 08, 2021 at 6:30 am

      With all those yummy, fresh herbs, how could this not be good??! So perfect with a side salad and glass of vino. Bet leftovers are delicious on a sandwich!

      Reply
      • valentina

        March 11, 2021 at 8:15 pm

        Thanks, Dawn. Yes, the leftovers are the best! 🙂 ~Valentina

        Reply
    7. Karen (Back Road Journal)

      March 15, 2021 at 1:46 pm

      Not only does your steak look perfectly cooked, it sounds like it would be tender and delicious. Do you use a thermometer when you cook and if so, what temp do you go for on your steak?

      Reply
      • valentina

        March 31, 2022 at 8:08 pm

        Hi Karen, Oh my goodness . . . I just noticed this comment slipped through the cracks. Sorry about that. Probably too late, but in case you happen to jump back to this recipe . . . I generally don't use a thermometer with quick cooking cuts, like this one. I go by feel since it's fairly thin. And if I"m uncertain, I slice into to it. 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • Slice of olive oil carrot cake on white plate with spiced whipped cream dollop on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved