Listen. If you’ve ever wandered into a midwestern gas station, you’ve seen Cavender’s Greek Seasoning. That little blue tin is the backbone of this marinade, and I’m not even a little sorry about it.
Garlic, lemon, a heavy pour of olive oil, plus a long overnight bath in the fridge? Your steak walks out a completely different animal. Better. SO much better.
Best Cuts of Steak for This Marinade
- FLANK STEAK is your MVP. Thin, absorbs marinade fast, slices beautifully against the grain.
- SKIRT STEAK works similarly, just trim the silver skin first or it’ll fight your teeth.
- TOP SIRLOIN gives more thickness for grilling, slice thin after resting.
- CHUCK STEAK deserves a spot too. The lemon tenderizes it overnight, turning a budget cut legit.
- RIBEYE is overkill. The marinade gets lost under all that fat. Save your wallet.
How Long to Marinate for Best Flavor
Four hours MINIMUM. That’s when the oregano and garlic actually start working their way into the meat. Overnight is where the magic happens though, especially for tougher cuts like flank or skirt steak. Don’t go past 24 hours or the lemon juice will start breaking down the texture and turn your steak mushy! (*yes, this happens*).
What Is Cavender’s Greek Seasoning?
Cavender’s is a SALT-BASED seasoning blend (not just dried herbs), and that fact directly impacts how you handle the rest of this recipe. The mix contains salt, garlic powder, oregano, black pepper, parsley, and MSG.
- Already loaded with salt, so this recipe keeps added salt to 3/4 tsp. Don’t eyeball extra or you’ll oversalt the meat!
- The MSG is part of why it tastes so punchy. If you avoid MSG, find the MSG-free version or accept the flavor trade-off.
- Look in the spice aisle of most US grocery stores, usually near other Mediterranean blends.
- DIY sub per 2 tbsp: 1 tbsp salt + 1 tsp garlic powder + 1 tsp oregano + 1/2 tsp black pepper + pinch of parsley.
How to Grill Greek Marinated Steak
Crank the grill to HIGH HEAT (450°F+) and oil those grates well…. Pat steaks dry one more time before they go on, because we want a sear, not a steam session!
Grill 4-5 minutes per side for medium-rare, flipping just once. No poking! Aim for 130°F internal, then rest 5 minutes before slicing AGAINST the grain.
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- Quick Honey Soy Chicken Marinade
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: Whisk the Herb Mixture
- 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: Coat and Chill
- 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: Bring to Room Temperature
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
Ingredients
Method
- 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.
- 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.
- 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.