Greek Beef Marinade for Roasts, Steaks, and Kebabs

Marinated steak
L Alfonse/Photolibrary/Getty Images
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 1/2 cup (1 portion)
Nutritional Guidelines (per serving)
695 Calories
55g Fat
46g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1/2 cup (1 portion)
Amount per serving
Calories 695
% Daily Value*
Total Fat 55g 70%
Saturated Fat 8g 38%
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 12%
Protein 9g
Calcium 267mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Marinade is all about flavor. It's a misconception that its purpose is to tenderize meat—in fact, it can do just the opposite in some cases and toughen it instead. This often happens with highly acidic marinades.

The trick is to keep the acidic ingredients to a minimum, and this Greek steak marinade does just that. It's a simple oil and vinegar mixture that's a Greek favorite with beef. Use it for marinating steaks, kebabs, and other cuts to be broiled or grilled. 


  • 4 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried Greek oregano (rigani)
  • 1 clove garlic (minced)
  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

  1. Whisk all ingredients together in a small bowl.

  2. Pour the marinade slowly over the beef, making sure to cover it completely.  

  3. Refrigerate the beef and marinate for at least 4 hours before cooking.

Tips and Variations: 

  • This recipe yields enough marinade for up to 1¼ pounds of meat. If you're cooking more beef, you can double or triple the recipe as long as you increase the quantity of all ingredients equally. For example, you'd use 8 tablespoons of vinegar and 8 tablespoons of olive oil to double the recipe for 2½ pounds of meat.

  • Flank steak does very well with any marinade that contains vinegar or other acidic ingredients. The marinade adds surface flavor but doesn't penetrate deeply enough into the meat to toughen it. 

  • Depending on the cut of meat you use, if you find it's toughened up after marinating, increase the olive oil gradually up to four times the quantity of the vinegar the next time you make it. 

  • Add a little Dijon mustard—about 1 teaspoon—for a variation. This isn't an authentic Greek touch, but it's delicious. 

  • Another version of this marinade calls for lemon juice instead of red wine vinegar. Lemon is a staple ingredient in Greek cooking, so you can't go wrong if you make this switch. It's really just a matter of personal taste. 

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