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.
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.
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.
Enjoy!
Mediterranean Marinated Flank Steak
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
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angiesrecipes says
It looks really juicy and tender…perfect!
angiesrecipes
valentina says
Thanks, Angie! Enjoy. 🙂 ~Valentina
Chef Mimi says
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!
valentina says
Me too! Love outdoor cooking. Thanks, Mimi. 🙂 ~Valentina
Eha says
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 🙂 !
valentina says
Thank you so much, Eha. Free range & grass fed is the best! Hope you enjoy whether in a wrap, sandwich or salad. 🙂 ~Valentina
David Scott Allen says
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! 💙
valentina says
Thanks so much, David! It’s one of my favorite cuts, too. 🙂 ~Valentina
Liz says
We grill a lot of flank steak and I’m always searching for new marinades! This one looks like a winner.
valentina says
Thanks, Liz! Enjoy. 🙂 ~Valentina
Dawn - Girl Heart Food says
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!
valentina says
Thanks, Dawn. Yes, the leftovers are the best! 🙂 ~Valentina
Karen (Back Road Journal) says
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?
valentina says
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