Greek-Style Flank Steak

Serve some chimichurri sauce over this delicious steak.

Serves: 4Hands-on: 15 minutesTotal: 3 hours 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 cup extra-virgin olive oil
  • 8 cloves garlic, peeled and smashed
  • 4 scallions, trimmed and chopped
  • 1 Tbsp. Dijon mustard
  • 1⁄3 cup balsamic vinegar
  • 2 bay leaves
  • 2 Tbsp. fresh thyme leaves
  • 2 Tbsp. fresh rosemary leaves
  • 1 tsp. dried oregano
  • 1 1⁄2 tsp. salt, divided
  • 3⁄4 tsp. ground black pepper, divided
  • 1 large flank steak (2 lbs.)
  • 3 Tbsp. vegetable oil


  • In a food processor, process the olive oil, garlic, scallions, mustard, vinegar, bay leaves, thyme, rosemary, oregano, 1 teaspoon salt, and 1⁄2 teaspoon pepper. Thoroughly incorporate the ingredients in the marinade.
  • Rub the steak with the marinade and place in a medium baking dish. Cover and refrigerate for 3 hours. Return the steak to room temperature before grilling. Wipe most of the marinade off the steak and season with remaining salt and pepper.
  • Preheat the gas or charcoal grill to medium-high. Brush the grill surface to make sure it is thoroughly clean. When the grill is ready, dip a clean tea towel in the vegetable oil and wipe the grill surface with the oil. Place the meat on the grill and grill for 4 minutes a side.
  • Let the steak rest for 5 minutes before serving.