Greek-Style Flank Steak

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Serve some chimichurri sauce over this delicious steak.

Difficulty: Easy

Hands-on: 15 minutesTotal: 3 hours 20 minutes

Serves: 4

Ingredients

  • ¼ cup extra-virgin olive oil
  • 7–8 cloves garlic, peeled and smashed
  • 4–5 chopped scallions, ends trimmed
  • 1 Tbsp. Dijon mustard
  • ⅓ cup balsamic vinegar
  • 2 bay leaves
  • 2 Tbsp. fresh thyme leaves
  • 2 Tbsp. fresh rosemary leaves
  • 1 tsp. dried oregano
  • 1½ tsp. salt, divided
  • ¾ tsp. pepper, divided
  • 1 large flank steak (2 lbs.)
  • 3 Tbsp. vegetable oil

Directions

  • In a food processor, process the olive oil, garlic, scallions, mustard, vinegar, bay leaves, thyme, rosemary, oregano, 1 teaspoon salt, and ½ 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.

Recipe Information

Serves: 4

Ingredients

  • ¼ cup extra-virgin olive oil
  • 7–8 cloves garlic, peeled and smashed
  • 4–5 chopped scallions, ends trimmed
  • 1 Tbsp. Dijon mustard
  • ⅓ cup balsamic vinegar
  • 2 bay leaves
  • 2 Tbsp. fresh thyme leaves
  • 2 Tbsp. fresh rosemary leaves
  • 1 tsp. dried oregano
  • 1½ tsp. salt, divided
  • ¾ tsp. pepper, divided
  • 1 large flank steak (2 lbs.)
  • 3 Tbsp. vegetable oil

Directions

  • In a food processor, process the olive oil, garlic, scallions, mustard, vinegar, bay leaves, thyme, rosemary, oregano, 1 teaspoon salt, and ½ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories460
Total Fat28g
Saturated Fat8g
Cholesterol145mg
Sodium480mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars0g
Protein48g