Homemade Greek Steak Marinade

If you ask me, a good marinade is what separates an okay steak from a really great one.

This Greek-inspired marinade brings together olive oil, oregano, and lemon juice for a flavor that works on just about any cut of beef. The garlic adds a nice kick, while Cavender’s Greek seasoning does a lot of the heavy lifting.

It’s the kind of recipe that makes your steak taste like you put in way more effort than you actually did. Just mix everything together, let your meat soak it up for a few hours, and you’re good to go.

It’s perfect for weeknight dinners or weekend grilling, and it never fails to make dinner feel a little more special.

What Kind of Steak Should I Use?

This Greek marinade works well with most cuts of steak, but you’ll get the best results with cuts that have good marbling like ribeye, New York strip, or sirloin. If you’re looking for a more budget-friendly option, flank steak or skirt steak are great choices and actually benefit from the tenderizing effect of the marinade. Thinner cuts like flank or skirt will absorb the flavors more quickly (in about 2-4 hours), while thicker cuts like ribeye can marinate for up to 8 hours for maximum flavor. Just avoid marinating for more than 24 hours, as the acid in the marinade can start to break down the meat too much and affect the texture.

Options for Substitutions

This marinade is simple, but here are some swaps you can make if you need to:

• Fresh oregano: If you don’t have fresh oregano, use 2 teaspoons of dried oregano instead. Dried herbs are more concentrated, so you need less. You can also try fresh thyme or marjoram for a similar Mediterranean flavor.
• Greek seasoning: No Greek seasoning on hand? Make your own by mixing 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried dill, and a pinch of dried parsley.
• Extra-virgin olive oil: Regular olive oil or avocado oil work fine here. The extra-virgin gives a richer taste, but any neutral oil will do the job of tenderizing the meat.
• Black pepper: Freshly cracked pepper adds the best flavor, but pre-ground black pepper from your spice rack works too. Just use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when marinating steak is leaving it in the marinade for too long, which can break down the meat’s texture and make it mushy – stick to the 4-hour mark and don’t be tempted to leave it overnight.

Another common error is marinating cold steak straight from the fridge and then immediately grilling it, so instead, let your marinated steak sit at room temperature for about 30 minutes before cooking to ensure even heat distribution.

Don’t forget to pat your steak dry with paper towels before it hits the grill, as excess marinade will cause flare-ups and prevent you from getting those nice grill marks you’re after.

Finally, resist the urge to cut into your steak right away – letting it rest for 5-10 minutes after cooking allows the juices to redistribute throughout the meat, keeping every bite tender and flavorful.

What to Serve With Greek Steak?

Greek marinated steak pairs beautifully with classic Mediterranean sides that complement those bold oregano and seasoning flavors. I love serving it with a simple Greek salad loaded with cucumbers, tomatoes, red onion, and feta cheese, plus some warm pita bread on the side for scooping. Roasted lemon potatoes or a batch of crispy oven-baked fries seasoned with extra Greek seasoning make a great addition too. For a lighter option, try serving the sliced steak over a bed of mixed greens with tzatziki sauce drizzled on top, or wrap everything up in warm flatbread with some fresh veggies for an easy weeknight dinner.

Storage Instructions

Store Marinade: If you’ve mixed up the marinade but haven’t used it yet, keep it in an airtight container or jar in the fridge for up to a week. Just give it a good shake before using since the oil and seasonings might separate a bit.

Marinated Steak: Once you’ve added your steak to the marinade, keep it covered in the fridge and use within 24 hours for the best flavor and texture. The longer it sits, the more those Greek flavors soak in, but don’t go past a day or the texture can get a bit mushy.

Cooked Steak: After grilling your marinated steak, let it cool and store any leftovers in an airtight container in the fridge for 3-4 days. It’s great sliced up cold for salads or wraps, or you can gently warm it in a skillet over medium heat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 480-540
• Protein: 0-1 g
• Fat: 54-60 g
• Carbohydrates: 2-4 g

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tbsp dried oregano
• 2 tbsp Cavender’s All Purpose Greek Seasoning
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp fresh lemon juice
• 2 cloves minced garlic

Step 1: Build the Marinade Base

• 1/3 cup extra virgin olive oil
• 2 tbsp dried oregano
• 2 tbsp Cavender’s All Purpose Greek Seasoning
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp fresh lemon juice
• 2 cloves minced garlic

In a bowl, combine the olive oil, dried oregano, Cavender’s Greek seasoning, salt, and black pepper.

Whisk together until the dried herbs and spices are evenly distributed throughout the oil.

This ensures the seasonings won’t settle and will coat the steaks uniformly.

Add the minced garlic and fresh lemon juice, whisking once more until fully incorporated.

I like to let this mixture sit for just 1-2 minutes to allow the herbs to begin blooming in the oil, which deepens the flavor before it hits the meat.

Step 2: Apply Marinade and Refrigerate

• marinade from Step 1

Place your steaks in a shallow dish or resealable bag and pour the marinade from Step 1 over them, ensuring all surfaces are coated generously.

Turn the steaks to coat both sides evenly, and if using a dish, you can turn them halfway through marinating for more consistent flavor penetration.

Cover tightly and refrigerate for at least 4 hours—overnight is even better if you have the time, as it allows the garlic, lemon, and oregano to really penetrate the meat.

I’ve found that marinating longer also helps tenderize tougher cuts, so don’t rush this step if you can help it.

Step 3: Prepare Steaks for Cooking

Remove the steaks from the refrigerator 15-20 minutes before cooking to bring them closer to room temperature—this ensures even cooking throughout.

Pat the steaks dry with paper towels to remove excess marinade, which helps them achieve a better sear and crust.

You can discard the remaining marinade or reserve a small amount to drizzle over the cooked steaks if desired.

Homemade Greek Steak Marinade

Delicious Homemade Greek Steak Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 4 hours hrs 7 minutes mins

Servings: 0.75 cups of marinade

Calories: 510

Ingredients Method

Ingredients

  

• 1/3 cup extra virgin olive oil
• 2 tbsp dried oregano
• 2 tbsp Cavender's All Purpose Greek Seasoning
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp fresh lemon juice
• 2 cloves minced garlic

Method

 

1. In a bowl, combine the olive oil, dried oregano, Cavender's Greek seasoning, salt, and black pepper. Whisk together until the dried herbs and spices are evenly distributed throughout the oil. This ensures the seasonings won't settle and will coat the steaks uniformly. Add the minced garlic and fresh lemon juice, whisking once more until fully incorporated. I like to let this mixture sit for just 1-2 minutes to allow the herbs to begin blooming in the oil, which deepens the flavor before it hits the meat.
2. Place your steaks in a shallow dish or resealable bag and pour the marinade from Step 1 over them, ensuring all surfaces are coated generously. Turn the steaks to coat both sides evenly, and if using a dish, you can turn them halfway through marinating for more consistent flavor penetration. Cover tightly and refrigerate for at least 4 hours—overnight is even better if you have the time, as it allows the garlic, lemon, and oregano to really penetrate the meat. I've found that marinating longer also helps tenderize tougher cuts, so don't rush this step if you can help it.
3. Remove the steaks from the refrigerator 15-20 minutes before cooking to bring them closer to room temperature—this ensures even cooking throughout. Pat the steaks dry with paper towels to remove excess marinade, which helps them achieve a better sear and crust. You can discard the remaining marinade or reserve a small amount to drizzle over the cooked steaks if desired.